This tasty and simple Crockpot Chicken and Wild Rice Soup is a great meal for chilly winter weather. You only need ingredients that can be found at your local grocery store.
Recipe instructions Chicken and Wild Rice Soup in the crock pot
Put the chicken, broth, rice, mushrooms, onion, celery, carrots, garlic, thyme, rosemary, and bay leaf in the slow cooker.
Choose either high or low heat and cook for either three to four hours or seven to eight hours, accordingly.
About 30 minutes before the soup is ready, melt the butter in a small saucepan. Slowly whisk in the flour and cook for 2-3 minutes to remove the raw flour taste until it reaches a nutty fragrance. Whisk the milk and Parmesan into the flour mixture.
Add the flour mixture to the soup and let it cook for the last half hour.
Take out the chicken breast from the pot and shred it into small pieces using two forks. Stir the chicken back into the soup and savor it.
This soup has a low salt content. You can add a pinch of salt to taste towards the end of the cooking process. You can replace the all-purpose flour with an equal proportion of gluten-free flour.