Creamy Chicken Wild Rice Soup – Crock Pot - cooking recipe

Ingredients

1/2 cup uncooked wild rice
1/2 cup uncooked basmati rice
1 1/2 lbs chicken breasts
1 cup onion, diced
1 cup carrot, diced
3/4 cup celery, diced
4 -5 garlic cloves, minced
1 -2 bay leaf (depending on strength)
6 cups low sodium chicken broth
2 cups water
1 tablespoon italian seasoning
1 1/2 teaspoons black pepper
2 teaspoons salt
5 tablespoons butter
1/2 cup all-purpose flour
2 cups whole milk

Preparation

Rinse the rice under running water. In a 5-1/2 quart slow cooker, place uncooked rice, chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking. Allow to cool.
slightly then shred with two forks.
Add the chicken back to the slow cooker and continue cooking vegetables through. Melt butter in a small saucepan.
Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.
Add the bechemel sauce to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.