Dice onion, chop carrots, celery and parsnips and mince garlic.
Lay chicken at the bottom of the slow cooker and then top with garlic, Italian seasoning, thyme, parsley and sea salt and pepper.
Add onion, carrots, celery and parsnip on top.
Add broth, uncooked rice and bay leaf and cover.
Cook on high for 4-6 hours and low for 6-8
Once chicken is cooked through, remove and shred and then add back into the soup.
About 30 minutes before serving, melt butter in a sauce pan and add flour and whisk together. Slowly add in milk and cream and whisk until it thickens. Remove from heat and then add about a cup or two of soup to the sauce pan and whisk to combine.
Pour mixture back into slow cooker and stir. If soup is too thick for your liking, add more broth.
Serve with your favorite soup toppings. We loved fresh parsley chopped on top!