Crock Pot Chicken and Wild Rice Soup

2 lb thawed chicken breasts
1/2 medium onion, chopped
1 large shallot, diced
4 carrots, sliced
3-4 stalks celery, chopped
5 cloves garlic, chopped
2 packages of Lundberg Farms wild rice-brown rice blend with seasoning packets
1 tsp salt
1 tsp. Old Bay seasoning
1/2 tsp celery seed
2 tsp black pepper
1 Tbsp fresh thyme (or 1 tsp dried)
1 Tbsp fresh sage (or 1 tsp dried)
1 Tbsp fresh rosemary (or 1 tsp dried)
2 Tbsp fresh parsley (or 1/2 Tbsp dried)
2 large bay leaves
3 Tbsp butter
10-12 cups chicken broth

Place all ingredients in order listed, give it a good stir. Cook on high for 3 hours or low for 4-5 hours. Remove chicken breasts and shred. Add more chicken broth to make it more soup-like or you can add milk or heavy cream to make it a creamy soup. Warm any additional liquids you add before adding it to the rest of the soup. I ended up adding more salt and garlic powder.

Note: You can make this stove top and used cooked chicken. I substituted about 2 pounds of leftover turkey (for a half recipe) from Thanksgiving for the chicken and homemade turkey broth for the chicken broth. I also added 4 oz of sliced baby portabello mushrooms. 

This makes enough for about 8 people. Serve with a salad and bread.