Creamy chicken and wild rice soup

1. Cook rice separately
You can cook the chicken separately ahead of time in a slow cooker and then shred it - also a great way to have cooked chicken on hand because you can freeze it - or you can cook it during this process

2. In a large pot, melt 1 Tbsp butter on medium heat
Saute onion, carrots, celery, then add garlic
Add chicken broth, herbs

3. (If cooking the chicken during this process)
Increase to medium high, add chicken, cover, boil for 12-15 minutes or until done
Remove chicken and shred on a cutting board

4. Reduce heat to low
Add cooked rice and chicken

5. Now to make a roux (either in the same pot or a different one)
Melt 6 tbsp butter
Add flour and cook 1.5 minutes, whisking constantly until thick
Slowly mix in the milk
Cook and stir until thick
Add roux to the main pot (if you prepared it separately)
Add heavy cream (if you're adding it)