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Creamy Chicken Wild Rice Soup

Ingredients

• Creamy Chicken Wild Rice Soup – Crock pot
• Ingredients:
• ½ Cup uncooked wild rice
• ½ Cup uncooked basmati rice
• 1-½ lb. chicken breast
• 1 Cup onion, diced
• 1 Cup carrot, diced
• ¾ Cup celery, diced
• 4-5 cloves garlic, minced
• 1-2 bay leaves (depending on strength)
• 6 Cups low sodium chicken broth
• 2 Cups water
• 1 tbs. Italian seasoning
• 1-½ tsp. Black pepper
• 2 tsp. salt
• 5 tbs. butter
• ½ Cup all purpose flour
• 2 Cups whole milk
• Instructions:
• Rinse the rice under running water. In a 5-½ qt. slow cooker, place uncooked rice, chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking. Allow to cool
• slightly then shred with two forks.
• Add the chicken back to the slow cooker and continue cooking vegetables through. Melt butter in a small saucepan.
• Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.
• Add the bechemel sauce to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.

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