The best part of this soup, it cooks in the Slow Cooker.

Ingredients

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

Directions

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.