Step 1

Heat olive oil in a medium or large skillet over medium high heat. Add garlic, onion, carrots, mushrooms and celery and saute for 6-8 minutes or until onions are softened; stir in seasoning (oregano, thyme and poultry seasoning) and cook for 30 seconds longer.

Step 2

Transfer to crock pot. Next add in uncooked chicken breast chunks, wild rice and chicken broth. Cover and cook on low for 6-7 hours or on high for 3-4 hour.

Step 3

About a half hour before you are ready to serve the soup, mix sour cream and flour together in a small bowl with a fork. Turn slow cooker to high and slowly add in sour cream/flour mixture; stir for a few minutes until well combined, then place cover back on crock pot and allow to cook for 20 more minutes to allow soup to thicken up.

Step 4

Add salt and pepper to taste before serving. We like serving ours with homemade multi-grain bread for dipping. Serves 8.