Once the chicken is cooked through and tender, remove it from the crockpot, shred it using two forks, and return it to the crockpot.
3. Make the Creamy Base
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly and golden.
Slowly whisk in the milk, stirring constantly until thickened and smooth (about 3-4 minutes).
4. Combine and Finish
Stir the creamy base into the crockpot with the soup. Mix well and let it cook for an additional 20-30 minutes on high to allow flavors to meld.
5. Serve
Remove the bay leaf, taste, and adjust seasoning as needed. Serve hot with crusty bread or crackers on the side.
Tips:
Time-Saving Option: Use pre-cooked rotisserie chicken; add it shredded during the last hour of cooking.
Thicker Soup: For a thicker consistency, stir in 1/2 cup of heavy cream or mix in a slurry of 1 tablespoon cornstarch and 2 tablespoons water during the final cooking phase.
Vegetarian Option: Omit the chicken and use vegetable broth for a hearty wild rice and veggie soup.
Enjoy your cozy bowl of goodness!
