In a crockpot on high for 2 hours mix:
1 16 oz pkg Lundberg wild rice (obviously other brands could work as well)
2 medium white onions, diced
7 medium carrots, diced
7 medium celery sticks, diced
1 32 oz carton kitchen basics chicken stock
In a large saucepan combine:
6 chicken breasts
1 qt chicken stock
6 bay leaves
Bring to a boil, turn breast over and turn heat down to simmer for 2 hours.
Once rice and chicken are done, in a large stock pot combine:
3 cups chicken stock
1/4 cup cornstarch
Whisk and boil til thickened. Add 2 teaspoons dried parsley and 2 teaspoons tarragon. Add cooked rice and veggies from the crock pot. Strain the leftover stock and juices from the cooked chicken into the stock pot. Shred the chicken breasts and add them as well. Mix altogether and add salt and pepper to taste!