chicken wild rice soup

this was really yummy and excellent with some crusty bread!

chicken wild rice soup

makes 10 servings

1 cup uncooked wild rice

1 lb boneless, skinless chicken thighs

2 cups mirepoix (chopped celery, carrots and onions

6 cups chicken broth

1 tsp dried thyme and other spices (sage, rosemary?)

1 tsp minced garlic

1/2 cup butter

3/4 cup flour

2 cups whole milk

2 tbsp white wine 

2 tbsp red wine vinegar

1 cup water

salt and pepper, to taste

Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, thyme and garlic in a slow cooker. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. 

Remove the chicken from the slow cooker and allow to cool slightly. Use two forks to shred the chicken and return to the slow cooker. 

When the rice and chicken are done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the milk until a thick, creamy mixture forms. Stir in the wine. 

Add the flour mixture to the slow cooker and stir to combine. Add extra water or milk to adjust the consistency as you. Stir in the red wine vinegar and season with additional salt and pepper.