Creamy Wild Rice Chicken Soup

Ingredients

1 pound boneless skinless chicken breasts

2 carrots diced

2 celery stalks diced

1 yellow onion diced

2 tablespoons minced garlic

1 cup wild rice blend

3 tablespoons Vegetable Bouillon Soup Base

1 teaspoon Gourmet Sea Salt: Garlic

1/2 tablespoon Lemon Rosemary Blend

4 cups water

4 tablespoons unsalted butter

1/4 cup flour 2 cups low fat milk

Add chicken, carrots, celery, onion, garlic, rice, Vegetable Bouillon Soup Base, Gourmet Sea Salt: Garlic, and Lemon Rosemary Blend to a freezer bag and seal. Squeeze bag to combine ingredients. Freeze.
Thaw freezer bag contents completely before following the recipe.
Transfer freezer bag contents and water to a slow cooker and cook on low for 6 hours or high 4 hours.
Shred chicken with forks or tongs.
Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk until completely combined; simmer for 3-5 minutes or until thickened.
Stir thickened milk into soup in the slow cooker.

Prep Time: 10 mins

Cook Time: 4-6 hours

Servings: 6

Two bowls of creamy chicken and wild rice soup with herbs on a rustic surface.