Preparation Steps

• Rinse the wild rice blend under cold water and drain.
• Place the chicken breasts, wild rice, carrots, celery, onion, minced garlic, and chicken broth into a slow cooker.
• Season with dried thyme, salt, and pepper.
• Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and tender.
• Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
• In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden, creating a roux.
• Slowly whisk the heavy cream into the roux until smooth.
• Pour the cream mixture into the slow cooker and stir to combine. Cook for another 15-20 minutes, or until the soup has thickened.
• Taste and adjust seasonings if needed.
• Ladle the soup into bowls and garnish with fresh chopped parsley.