Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • 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.