Creamy Chicken Wild Rice Soup (Slow Cooker)

INGREDIENTS

• 1c wild rice (NOT parboiled)
• 1 lb boneless, skinless chicken breast
• 1c onions, chopped
• 3/4c celery, chopped
• 3/4c carrots, chopped
• 4-5 cloves garlic, minced
• 2 bay leaves
• 6c low sodium chicken broth
• 2c water or more broth
• 2 Tbsp salt-free seasoning blend (e.g. TJ's 21 Seasoning Salute OR Mrs. Dash’s Original Blend)
• 3 Tbsp butter
• 2 Tbsp olive oil (or more butter)
• 1/2c all purpose flour
• 2c milk
• salt and pepper to taste

INSTRUCTIONS

1. Rinse the rice under running water. Place the uncooked rice, chicken, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and the seasoning blend in a slow cooker. Cover and cook on the high setting for 3-4 hrs or on the low setting for 7-8. In the last 1/2 hr of cooking, remove the chicken and bay leaves from the slow cooker. Allow to cool slightly before shredding using forks.
2. When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
3. Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season with salt and pepper to taste.

NOTES