Slow Cooker Chicken and Wild Rice Soup

Recipe

Prep: 15 minutes

Cook: 5 hours

Serves: About 8

• 2 chicken breasts

• 3 medium carrots, diced

• 3 stalks celery, diced

• 1 medium onion, diced

• 1 cup wild rice

• 8 cups chicken stock

• 5 cloves garlic, minced

• 2 bay leaves

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 teaspoon oregano

• 1 teaspoon parsley

• 1 teaspoon ground mustard

• 1 teaspoon thyme

• 1 teaspoon basil

• 4 tablespoons butter

• 1/2 cup flour

• 2 cups heavy cream
  

Place chicken, carrots, celery, onion and wild rice in the base of a large slow cooker. Top with bay leaves, salt, pepper, oregano, parsley, ground mustard, thyme and basil. Let cook on low for 6 hours, or high for 3 hours.

Remove chicken and shred. Place back into crockpot.

In a medium saucepan, melt butter over medium heat. Whisk in flour until combined. Slowly pour in heavy cream. Stir for 3 minutes until the mixture becomes thick. Carefully pour the mixture into the crockpot. Allow to sit for 15 minutes.

Before serving, remove bay leaves.