Ingredients

The following ingredients have 4 Servings
  • 1 onion ((chopped))
  • 2 medium carrots ((peeled and chopped))
  • 2 large stalks celery ((chopped))
  • 2 cups cooked chicken ((shredded) (300g))
  • 1 cup wild rice ((uncooked ) (170g))
  • 8 oz mushrooms ((stems removed and sliced) (225g))
  • 1 tsp dried thyme
  • 8 cups chicken stock (/ broth (1.9 liters))
  • 1 cup milk ((240 ml))
  • ½ stick butter ((4 tbsp/56g))
  • ½ cup all-purpose flour ((75g))
  • 1 cup water ((240ml))
  • Salt (and pepper)
  • ½ cup parsley ((chopped) (25g))

Instruction

  • Place onions, carrots, celery, chicken, wild rice, mushrooms, and dried thyme in the slow cooker insert.
  • Pour in the chicken stock. Cover and cook on high for 6 hours or low for 8 hours.
  • About 45 minutes before soup is ready, pour in the milk.
  • Melt butter in a small saucepan. Add all-purpose flour and stir constantly for 2 minutes. Then add 1 cup (240ml) water and continue to stir.
  • Immediately pour this mixture into the soup.
  • Add salt and pepper. Then give it a good stir. If soup is a little too thick, add a little more chicken stock or water to desired consistency. Cover and allow soup to finish cooking in the slow cooker.
  • Stir in chopped parsley just before serving.