Dice the onion, chop the carrots, celery, and mince the garlic.

Lay the chicken at the bottom of the slow cooker and top it with garlic, Italian seasoning, thyme, parsley, sea salt, and pepper.

Add the onion, carrots, and celery on top.

Pour in 8 cups of broth, add the uncooked rice, and place the bay leaf in the mixture. Cover the slow cooker.

Cook on low for 6-8 hours, or until the rice is cooked and soft.

Once the chicken reaches 165°F, remove it, shred it, and then add it back into the soup.

After adding the chicken back in, whisk together the flour, half and half, and milk until the flour is completely dissolved.

Slowly pour this mixture into the soup and stir to combine until the soup is creamy. If the soup seems too thick, add more broth until you reach the desired consistency.