Slow Cooker Chicken & Wild Rice Soup

makes about 8-10 servings

1/2 tablespoon olive oil

1/2 cup chopped celery (1 celery heart)

1/2 cup chopped carrots (1 medium carrot)

1/2 cup finely chopped shallot (2 medium shallots)

1/2 teaspoon fine sea salt

3 cloves garlic, minced

1 cup uncooked wild rice

2 cups pre-cooked shredded chicken

8 cups homemade chicken broth (or low-sodium vegetable broth)

1 teaspoon herbes de Provence

1/4 teaspoon rubbed sage

1/4 cup unbleached all-purpose flour (gluten-free AP flour would also work)

1 cup 1 percent organic milk

fine sea salt

freshly ground black pepper

1. Heat the olive oil in a medium skillet over medium-high heat. Add the celery, carrots, and shallots along with 1/2 teaspoon sea salt and saute until tender, 5-7 minutes. Stir in the garlic and saute until fragrant, 30 seconds Then carefully spoon the cooked vegetables into the bowl of your slow cooker.

2. Add the wild rice, cooked shredded chicken, and chicken broth. Top with herbes de Provence and rubbed sage. Set the lid on the slow cooker and cook on low for 2-3 hours, or until the wild rice is tender and the kernels have split open.

3. When the rice is finished cooking, make a slurry with flour and milk to thicken the soup: In a small bowl, whisk together the flour and milk until smooth. Pour the mixture into the slow cooker bowl and stir to combine. Cook for an additional 10 minutes.

4. Season to taste with salt and pepper before serving.