- 1.5 lbs. chicken breasts
- salt and pepper
- 1 cup uncooked wild rice
- 2 cups mirepoix (diced celery, carrots, and onions)
- 6 cups chicken broth
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 2 bay leaves
- 12 dashes of hot sauce (more or less to taste)
- 1/2 cup butter
- 3/4 cup flour
- 2 cups whole milk + up to 2 cups additional
- fresh parsley (for garnish, optional)
- Season raw chicken breast with salt and pepper to taste. Place chicken into slow cooker.
- To the slow cooker, add wild rice, mirepoix, chicken broth, thyme, rosemary, bay leaves and hot sauce. Cover and cook on low for 7 hours. The chicken should no longer be pink and the rice should be tender.
- Remove chicken breast from the slow cooker and shred with 2 forks. Return the shredded chicken to the crockpot.
- Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in 2 cups of milk, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper to taste.
- Stir milk mixture into the slow cooker. If the soup is too thick, add more milk or water as needed until desired consistency is reached.
- Serve immediately, garnished with parsley if desired.
- The amount of milk added at the end of the recipe will vary based on desired thickness.
- Mirepoix is a combination of onions, celery and carrots. Many stores carry it pre-chopped. You can also make your own by combining 3/4 cups carrots, 3/4 cup onions and 1/2 cup of celery.