Season both sides of chicken with House Seasoning Blend.
Place chicken into a 6-qt slow cooker and top with onions, carrots and celery.
Dissolve chicken bouillon in hot water and pour into slow cooker.
Stir in chicken broth, salt, wild rice, Poultry Seasoning Blend and bay leaves.
Cover and cook on low for 6-8 hours; add minced garlic during last 30 minutes of cooking.
Remove chicken from the slow cooker and use two forks to shred; return to slow cooker.
In a saucepan over medium high heat, melt butter.
Stir in flour and cook until lightly browned, about 1-2 minutes.
Whisk in the milk and half and half and continue stirring until mixture starts to thicken.
Season with additional House Seasoning Blend as needed.
Pour milk mixture into slow cooker and stir until fully combined.
Serve immediately with chopped fresh parsley.
Notes
Top with different Flavors: Try topping the soup with another layer of flavor like bacon and scallions to the chicken flavor. Add more salt and pepper to taste.
Double: This is a great recipe for a crowd. Simply increase the ingredients proportionately and freeze some for a super quick meal.
Not a fan of Wild Rice Blend: Feel free to add white rice or brown rice to this soup recipe.
Milk: Use heavy cream for a thicker, creamy mixture. Or milk for a thinner soup.
Chicken: Use leftover cooked chicken breast or shredded chicken from shredded rotisserie chicken to make the soup.