1 1/2 cups uncooked wild and brown rice blend (see important notes)
1.5 pounds boneless, skinless chicken thighs
1 large onion, diced (a heaping cup)
2 cups chopped celery
2 cups chopped carrots
2 bay leaves
2 teaspoons dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon ground sage
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
4 cups Low sodium chicken stock
3 cups water
1/2 cup milk (cornstarch added to thicken)
milk or water as necessary to thin soup
Directions
1. Combine all ingredients except Milk in a large slow cooker.
2. Cook on low for 6-8 hours. Remove bay leaves and discard. Remove chicken thighs, shred and return to slow cooker.
3. In a medium bowl, place ½ cup of milk and thicken with cornstarch. Slowly pour that mixture back into the slow cooker while whisking let heat up for 5 to 10 minutes with your crock pot on high to thicken.
4. Taste and season with salt and pepper as needed before serving.
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