Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup 100% wild rice
  • 1.5 cups carrots, sliced
  • 1 cup celery, diced
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 2 bay leaves
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 4 tbsp unsalted butter
  • 0.5 cup all-purpose flour
  • 1.5 cups whole milk
  • 0.5 cup fresh kale, shredded

Instructions:

  1. Place the 1.5 lbs chicken thighs at the bottom of the slow cooker. Layer the 1.5 cups carrots, 1 cup celery, large chopped yellow onion, and 3 cloves minced garlic over the chicken.
  2. Season the pot. Sprinkle in the 1 tsp dried thyme, 1 tsp crushed rosemary, 1 tsp sea salt, and 0.5 tsp cracked black pepper. Add the 2 bay leaves.
  3. Incorporate rice. Pour the 1 cup wild rice over the top.
  4. Pour in the 6 cups low sodium chicken broth.
  5. Cover and cook on LOW for 6 hours until the rice is tender and the chicken is fully cooked.
  6. Remove the chicken thighs to a plate and shred with two forks. Return the meat to the pot.
  7. Make the roux. In a small saucepan, melt 4 tbsp unsalted butter over medium heat. Whisk in 0.5 cup all purpose flour for 1-2 mins until it smells like toasted nuts.
  8. Temper the dairy. Slowly whisk the 1.5 cups whole milk into the flour mixture until it becomes a thick, smooth paste.
  9. Final finish. Stir the creamy mixture and the 0.5 cup shredded kale into the slow cooker. Cover and cook another 15 minutes until the kale is wilted and the soup is thickened.