INGREDIENTS
3 boneless skinless chicken breasts
6 cups chicken broth
2 boxes uncooked long grain wild rice – I used @bensoriginalusa
3 Tbsp minced garlic
1/2 onion, finely diced
3 carrots peeled & diced
3 celery ribs, diced
1/2 teaspoon dried thyme
1 packet of seasoning mix from rice box (reserve second packet for separate use)
2 bay leaves
1/4 cup unsalted butter
3 Tablespoons all-purpose flour
1 cup milk
1/3 cup half and half
chopped fresh parsley
Salt and pepper to taste
INSTRUCTIONS
Lightly season chicken with salt and pepper. Place in a large crock pot. Combine chicken broth, rice, garlic, onion, carrots, celery, thyme, and bay leaves; Cover and cook on low heat for 6-8 hours or high for 4 hours.
Remove chicken from crock pot and shred – return to pot.
In a medium saucepan, melt butter over medium heat. Whisk in flour until lightly browned, add in milk and half and half, whisking vigorously until thickened, about 3-5 minutes.
Stir milk mixture into the crock pot. If soup needs thinning add more milk or broth as needed.
Top with fresh parsley and serve!
