Ingredients
Method
- Place wild rice, chicken breasts, mirepoix, garlic, chicken broth, and poultry seasoning into the crockpot.
- Cover and cook on low for 6 hours.
- Once cooked, remove the chicken, shred it using two forks, and return it to the pot.
- Warm the milk in the microwave for 60 to 90 seconds.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for one minute to create a roux.
- Gradually whisk in the warm milk and heavy cream until the mixture thickens and is smooth.
- Pour the creamy mixture into the crockpot and stir to combine with the soup.
- Heat for an additional few minutes until everything is warmed through and serve warm.
Notes
You can shred the chicken at the 3-hour mark if preferred, but it is not required. Adjust the consistency with a splash more milk or broth if the soup becomes too thick. Store leftovers in an airtight container for up to 3 days in the refrigerator.
