Crockpot Chicken Wild Rice Soup

Ingredients

• 1/4 cup uncooked wild rice, rinsed
• pound boneless, skinless chicken breasts
• cup smirepoix(chopped celery, carrots, and onions)
• clove sgarlic, minced
• cup schicken broth
• 1/2 teaspoon spoultry seasoning
• teaspoon garlic powder
• teaspoon onion powder
• tablespoon Better Than Bouillon roasted chicken base
• tablespoon sbutter
• tablespoon sall purposeflour
• 1/2 cup swhole milk
• 1/2 teaspoon salt
• 1/4 cup heavy cream
• your favoritebreadfor dunking! essential.

Instructions

1. Load Up The Crockpot: Place the uncooked wild rice, raw chicken, mirepoix, garlic, chicken broth, poultry seasoning, garlic powder, onion powder, and bouillon in a slow cooker.
2. Cook Time: Cover and cook on low for 6 hours.
3. If you’re able to: remove the chicken after 3 hours to prevent overcooking.
4. Cut into bite sized chunks or shreds; set aside in the fridge.
5. Otherwise, just shred chicken in the crockpot after 6 hours.
6. It will still turn out great.
7. When it’s done, the wild rice grains should be opened up, and there should be a small amount of liquid left (see photo above).
8. (30 min before serving) Warm Up The Milk: Warm the milk in the microwave for 60 90 seconds this makes the bechamel in the next step smoother.
9. Make the Bechamel: Melt the butter in a saucepan. Add the flour and let the mixture cook out for a minute. Add 1/2 cup of milk, whisk, and let it thicken slightly. Repeat until all the milk is gone and you’re left with a creamy thickened base. Season with salt.
10. Bring it Together: Add the bechamel, chicken, and heavy cream to the slow cooker. Stir to distribute.
11. Finishing Touches: Add extra broth or milk to adjust the consistency as you like it. Season with additional salt and pepper, or a dash of sherry for something more grown up and fancy (my family actually prefers this without the sherry, though). Serve it with bread. We love this recipe and make it all the time. So cozy and so good!