The best part of this soup, it cooks in the Slow Cooker.
½ Cup uncooked wild rice
½ Cup uncooked basmati rice
1-½ lb. chicken breast
1 Cup carrot, diced
¾ Cup celery, diced
4-5 cloves garlic, minced
1-2 bay leaves (depending on strength)
6 Cups low sodium chicken broth
2 Cups water
1 tbsp. Italian seasoning
1-½ tsp. Black pepper
2 tsp. salt
5 tbsp. butter
½ Cup all purpose flour
2 Cups whole milk
Step 1: Rinse the rice under running water. In a 5-½ qt. slow cooker, place uncooked rice, chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking. Allow to cool slightly then shred with two forks.
Step 2: Add the chicken back to the slow cooker and continue cooking vegetables through. Melt butter in a small saucepan.
Step 3: Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.
Step 4: Add the bechemel sauce to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.