Slow Cooker Chicken and Wild Rice Soup
"If you don't have poultry seasoning on hand (Penzey's Spices has my favorite blend), try subbing in 1/2 teaspoon dried sage, 1/4 teaspoon dried thyme, 1/4 teaspoon dried rosemary (I like to grind up dried rosemary before using in soups so the texture isn't crunchy).I use the TruRoots sprouted rice/quinoa blend for this recipe which cooks fairly quickly. If you use brown rice or a wild rice blend, you may need the longer end of cooking time and may need to add more broth at the end (if the rice absorbs more liquid than the rice/quinoa blend), depending on how thick you want the soup.Also, I haven't tried adding the milk/flour mixture at the beginning of cooking time but I think someone should and then report back (sorry to be bossy). UPDATE: Lauren, in the comments, added the flour/milk mixture at the beginning and said it worked great! Finally, the higher fat the milk (up to half-and-half), the creamier the soup will be...."