Creamy Chicken Wild Rice Soup

Courtesy Pinch of Yum (slightly modified)

Ingredients:
1 cup uncooked wild rice
1 pound chicken breasts
2 cups mirepoix (onions, carrots, celery)
Zucchini
Broccoli
6 cups chicken broth
½ cup butter
¾ cup flour
2 cups whole milk
a few tablespoons white wine (optional)
up to 2 cups additional milk or water

Salt

Pepper

Sage

Thyme

Onion herb mix

Directions:
Rinse the wild rice. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a crockpot. (best to sauté onions first)  Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain.
Remove the chicken breasts from the crockpot and allow to cool slightly. Using two forks, shred the chicken. Return the shredded chicken to the crockpot.
When rice and chicken are 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.