Crockpot Chicken Wild Rice Soup

Name: Crockpot Chicken Wild Rice Soup
Total time: 300 min
Ingredients: ¾ cups Rice, rinsed; 1 lb Chicken breast, boneless skinless; 2 cups Mirepoix; 2 cloves Garlic, minced; 5 cups Chicken broth; 1 ½ tsp Poultry seasoning; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tbsp Chicken, roasted; 6 tbsp Butter; 4 tbsp Flour; 1 ½ cups Milk; ½ tsp Salt; ¾ cups Heavy cream; Bread

By Pinch of Yum · 300 min

Ingredients

Rice · rinsed¾ cups
Chicken breast · boneless skinless1 lb
Mirepoix2 cups
Garlic · minced2 cloves
Chicken broth5 cups
Poultry seasoning1 ½ tsp
Garlic powder1 tsp
Onion powder1 tsp
Chicken · roasted1 tbsp
Butter6 tbsp
Flour4 tbsp
Milk1 ½ cups
Salt½ tsp
Heavy cream¾ cups
Bread

Instructions

Put the uncooked wild rice, raw chicken, mirepoix, garlic, chicken broth, poultry seasoning, garlic powder, onion powder and bouillon into a slow cooker.
Cover and cook on low for 6 hours. If you can, remove the chicken after 3 hours, then cut or shred it and refrigerate; otherwise shred it in the cooker after 6 hours. The rice should be opened up with a little liquid left.
Warm the milk in the microwave for 60 to 90 seconds.
Melt the butter in a saucepan, add the flour and cook for 1 minute. Add 1/2 cup of the warm milk, whisk and let it thicken slightly. Repeat until all the milk is used, then season with salt.
Add the thickened base, chicken and heavy cream to the slow cooker and stir to combine.
Adjust the consistency with extra broth or milk, and season with more salt and pepper to taste.

Summarized from Pinch of Yum's video. Watch it for the details.

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