Ingredients
Equipment
Method
Step-by-Step Instructions
- Season the chicken breasts with kosher salt and black pepper, and place in the slow cooker.
- Add chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary, and bay leaves. Mix gently.
- Cover and cook on low for 6 to 8 hours.
- In the last 30 minutes, add the sliced cremini mushrooms.
- Remove chicken, shred it, and set aside.
- Melt butter in a saucepan, whisk in flour until golden, about 2 minutes.
- Whisk in milk and half and half, cooking until thickened, about 3-5 minutes.
- Return shredded chicken and milk mixture to the slow cooker, mix well.
- Serve soup in bowls and garnish with parsley.
Nutrition
Notes
For the best flavor and texture, follow the timing for adding mushrooms and adjust seasoning to your preference.
