Slow Cooker Chicken and Wild Rice Soup

Pure creamy comfort food made right in your crockpot! So quick, easy, and hearty with veggies, rice and chicken!

INGREDIENTS:

• 1 1/2 pounds boneless skinless chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 6 cups chicken stock
• 1 cup wild rice
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 1 pound cremini mushrooms, thinly sliced
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 cup half and half*
• 2 tablespoons chopped fresh parsley

DIRECTIONS:

• Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
• Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time.
• Remove chicken from the slow cooker and shred, using two forks.
• Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
• Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.
• Serve immediately, garnished with parsley, if desired.

See full instruction on : damndelicious.net