Chicken and Wild Rice Soup

10/30/21: made up north for Chuck. Tasty but makes a lot!

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Step 1

Combine onion, garlic, chicken stock, wild rice, mushrooms, carrots, celery, chicken, bay leaf and Old Bay seasoning in a large slow cooker. Stir briefly to combine

Step 2

Cook on high for 2-3 hours (or 6 hours on low) until the rice is tender and the chicken is cooked through. Remove chicken breasts and shred. Return shredded chicken to slow cooker.

Step 3

Prepare cream sauce on the stove. Cook 3 tbsp butter over medium high heat until melted. Whisk in flour until combined, and cook 1 minute. Gradually add in the milk, and whisk until combined. Continue cooking, stirring frequently until the mixture nearly comes to a simmer and has thickened. It should be very thick.

Step 4

Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper, if desired. Serve warm.