My recipe involves making a white sauce at the end, so even if your crock is small, you can make about 6 cups of soup at the end.
Ingredients for crock pot:
3/4 cup wild rice
1 diced onion
2 cloves minced garlic
2 chicken bullion cubes
2 small chicken thighs or 1 small breast
1 cup frozen veggie mix --carrot, green beans, corn and peas mix, or similar
1 1/2 bay leaves
1 tsp sage
1 tsp thyme
2 cups water
Add all ingredients to crock pot. Cook on high for 2 hours (or until you have to leave the house or something) and cook on low for 6-8 hours. Add water if it starts to look dry. Try to keep the crock pot mostly full without letting it bubble over.
Ingredients for white sauce:
1 1/2 TBS butter
2 tsp flour
2 cups milk
Melt butter in a stockpot on medium heat. When butter is melted, mix in flour, stirring quickly and constantly so that flour is not scorched. As soon as all is combined, mix in milk. (I used 2%).
Add the soup to the white sauce you just made and heat through. Add salt and pepper to taste.
