2 boneless skinless chicken breasts 4 cups of chicken broth 1 cup of wild rice 1 can of sliced carrots ½ cup of diced celery 1 tsp of dried oregano 1 tsp of dried rosemary 1 tsp of dried thyme 1 cup of water Salt to taste (add after cooking) For the cream base (made after the soup is done cooking in the crockpot) 2 tbsp of butter 2 tbsp of cornstarch 1 cup of milk ½ cup of heavy cream

Place the first 10 ingredients into the crockpot. Cook on low for 7-8 hours.
When the soup is done cooking, turn the heat to low. Break up the chicken with a fork.
In a saucepan, melt the butter and then whisk in the cornstarch. Add the milk and the heavy cream and bring to a simmer, whisking occasionally.
Add the milk mixture to the soup and mix well. Gradually add salt. Add a little, mix, taste, add more if needed.