1/2teaspoonground black pepper, plus more to taste
2tablespoonsfresh lemon juice
2tablespoonsfresh parsley, chopped, plus more for garnish
lemon zest, for garnish
Rinse wild rice in a fine mesh sieve until water runs clear, then place in crock of 6-quart slow cooker. Add whole chicken breasts, vegetables, broth, water and seasonings and stir.
Cover and cook on low heat for 6 to 8 hours or high for 3 to 4 hours. Remove the chicken from the slow cooker and allow it to cool for 5 minutes. Using two forks, shred then return to the crock. Remove the bay leaf.
Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Slowly whisk in milk and cream. Simmer, whisking constantly, until thickened, 2 to 3 minutes. Stir in lemon juice and season with salt and pepper, to taste.
Stir milk mixture into the contents of slow cooker. Serve immediately, garnish with parsley and lemon zest.
Store leftovers in the refrigerator for up to 3 days.
You can use another type of rice such as white or brown rice, but you may need to adjust the cook time. Cook until both the chicken and rice are cooked.
You can omit the creamy milk mixture to make it dairy free but it will be a thiner broth based soup.