Creamy crock pot chicken and wild rice soup

• Meat

  • 4 Chicken breasts, boneless skinless
  • 2 tbsp Poultry seasoning

• Produce

  • 2 Bay leaves
  • 1 cup Carrots
  • 1 cup Celery
  • 1 tbsp Garlic
  • 1 Onion, medium fine

• Canned Goods

  • 1 2 32oz box containers Chicken broth, low-sodium

• Pasta & Grains

  • 1 cup Wild rice blend

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 Salt and pepper

• Dairy

  • 1 stick Butter
  • 2 cups Whole milk

• Liquids

  • 1 cup Water

Found on nobiggie.net

Description

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup uncooked wild rice blend
• 1 medium onion, diced fine
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 tablespoon garlic, minced
• 2 bay leaves
• 2 32oz box containers low sodium chicken broth (8 cups)
• 1 cup water
• 2 tablespoons poultry seasoning
• 1 stick butter (1/2 cup)
• ½ cup all purpose flour
• 2 cups whole milk
• salt and pepper to taste

Directions

• Rinse the rice in a bowl of water. Place the uncooked rice, uncooked chicken breasts, carrots, onion, celery, garlic, bay leaves, chicken broth, water, and poultry seasoning in your crockpot. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. Near the end of cooking time remove the chicken from the crock pot. Let the chicken cool. Shred the chicken using two forks.
• When the rice is done cooking, add the shredded chicken back in. Melt the butter in a saucepan. Add the flour to the butter and let the mixture cook for 1 minute. Whisk the mixture while slowly adding in the milk. Continue to whisk until all lumps are gone. Allow the mixture to thicken and become creamy.
• Add the creamy mixture into the crock pot. Stir to combine well. Add additional water or milk if the consistency is too thick. Season with salt and pepper to your preference.