Ingredients

The following ingredients have 6 Servings
  • 2 chicken breasts (uncooked)
  • 1 onion (diced)
  • 3 carrots (diced)
  • 2 stalks celery (diced)
  • 4 cloves garlic (minced)
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 4 cups chicken broth
  • 1/3 cup all-purpose flour
  • 1 cup heavy whipping cream
  • 1 1/2 cups whole milk or 2%
  • 1 cup bella mushrooms (sliced)
  • 1 cup wild rice blend (uncooked)
  • 2 tablespoons fresh parsley

Instruction

  • Place chicken in the bottom of a 6 quart slow cooker along with onion, carrots, celery, garlic, bay leaves, thyme, rosemary, salt, and pepper.
  • Pour in chicken broth and cover. Cook on LOW for 3 hours.
  • Whisk the flour and cream together until smooth. Add it along with the milk, mushrooms, and rice to the slow cooker. Cook for 1-2 more hours on HIGH (or 2-3 hours on low) or until rice is cooked through. (Cook uncovered on high for the last 30 minutes for a thicker soup.)
  • Shred the chicken, ladle into bowls, sprinkle with parsley, and serve with bread.