Crockpot Chicken Wild Rice soup

The texture of this soup was too mushy on first attempt so I'm going to suggest here that we try adding some bigger chunks of carrots towards the end and much less flour/butter roux than the original recipe. Definitely should be served with bread or crackers. 

1 c. uncooked wild rice soup
1 lb chicken breasts
1 c. chopped carrots and 1 c. diced celery and onions (mirepoix plus extra carrots)
6 c. chicken broth
1 t. poultry seasoning (used Herbes de Provence; needed more) 
1/2 c. butter (try half of this)
3/4 c. flour (try half of this)
2 c. whole milk
a few tablespoons white wine (optional)
up to 2 c. additional milk or water, if needed

1. Rinse the wild rice. Place the uncooked wild rice, raw chicken, 1.5 c. mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 6-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain.

2. Try adding 1/2 c. chopped carrots about an hour before done. Using a fork or two, shred the chicken. As the rice, carrots, and chicken are about done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the whole milk until a thick, creamy mixture forms. Stir in the wine. Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper.

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