Ingredients:

  • 2 kg Boneless, skinless Chicken Thighs (2.6 lbs)
  • 2 large Leeks (approx. 400 g), thoroughly cleaned and sliced
  • 3 medium Carrots (approx. 300 g), peeled and diced
  • 3 ribs Celery stalks (approx. 150 g), diced
  • 250 g Wild Rice Blend (1 cup plus 2 Tbsp), rinsed
  • 2 Litres Chicken Stock (8 cups), low sodium
  • 1 teaspoon Dried Thyme
  • 2 Bay Leaves
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 4 Tablespoons Unsalted Butter (56 g)
  • 4 Tablespoons All-Purpose Flour (40 g)
  • 250 ml Whole Milk or Half-and-Half (1 cup)
  • 2 Tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Chop the Vegetables: Dice the carrots, celery, and leeks to roughly 1 cm (1/2 inch) pieces. Thoroughly rinse the leeks to remove any trapped grit.
  2. Rinse the Rice: Place the wild rice blend in a fine-mesh sieve and rinse under cold water for 30 seconds to remove excess starch.
  3. Load the Crockpot: Place the chicken thighs in the base of the slow cooker. Scatter the diced carrots, celery, leeks, and rinsed wild rice over the chicken.
  4. Add Liquid and Seasoning: Pour in the 2 litres of chicken stock. Add the thyme, bay leaves, salt, and pepper. Ensure the rice is submerged.
  5. Cook: Secure the lid and cook on HIGH for 4–6 hours or LOW for 8 hours. The soup is ready when the wild rice is tender and the chicken shreds easily with a fork.
  6. Remove and Shred: Carefully remove the chicken thighs from the slow cooker (they should be falling apart). Place them on a cutting board and shred them roughly using two forks. Discard the bay leaves from the soup base.
  7. Create the Roux (The Thickener): In a small saucepan or microwave-safe bowl, melt the 4 tablespoons of butter over medium heat. Whisk in the 4 tablespoons of flour until a smooth paste forms (this is the roux). Cook for 1 minute, stirring constantly, until pale golden.
  8. Temper and Incorporate: Whisk the room-temperature whole milk/half-and-half into the roux until smooth. Pour this mixture slowly into the slow cooker, stirring constantly until fully combined.
  9. Return Chicken and Heat: Stir the shredded chicken back into the soup. Set the slow cooker to HIGH and heat, uncovered, for 10–15 minutes until the soup has gently simmered and thickened slightly.
  10. Final Seasoning: Taste the soup. Adjust salt and pepper as needed. Stir in the fresh parsley before serving.