Ingredients:
For the Soup Base:
1 lb (450g) boneless, skinless chicken breasts or thighs
3/4 cup uncooked wild rice (or a wild rice blend)
1 small onion, diced
3 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
4 cups (32 oz) chicken broth
2 cups water
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
For the Creamy Finish:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk (or half-and-half for extra creaminess)
Instructions:
1. Prepare the Soup in the Crockpot
Add the chicken, wild rice, onion, garlic, carrots, celery, chicken broth, water, thyme, parsley, bay leaf, salt, and pepper to your crockpot.
Cover and cook on low for 6-8 hours or on high for 4-5 hours.
2. Shred the Chicken
