Chicken and Wild Rice Soup

INGREDIENTS

• 3 Cups of Cooked chicken

• salt, garlic salt, onion powder, tony’s and pepper, to taste

• nearly 3 quarts of chicken broth

• around 2 to 3 cups of wild rice

• 4 cloves garlic, minced

• 1 onion, diced

• 4 carrots, peeled and diced

• 3 stalks celery, diced

• 1/2 teaspoon dried rosemary

• 2 bay leaves

• 3 cups of mushrooms, thinly sliced

• 1/2 cup unsalted butter

• 1/4 cup all-purpose flour

• 1 cup milk

• 1 cup half and half

• 2 tablespoons chopped fresh parsley

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DIRECTIONS:

1. Place chicken into crockpot

2. Stir in chicken stock, wild rice, garlic, mushrooms, onion, carrots, celery, rosemary and bay leaves; season with salt, garlic salt, onion powder, tony’s and pepper, to taste. Cover and cook on low heat for 4-6 hours.

3. Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.

4. Stir milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.

5. Make biscuits or warm some bread to enjoy with soup. ENJOY!