• Place the chicken thighs OR chicken breast into the basin of a Crockpot.
• In a sink colander, rinse the carrots and celery, then set on a cutting board.
• Use a vegetable peeler to peel the carrots, cut the ends off, then dice the carrots.
• Add the diced carrots and diced celery to the Crockpot on top of the chicken.
• On the cutting board, dice the onion and then add it to the Crockpot.
• Mince the garlic cloves and add them to the vegetables in the Crockpot.
• To the bowl, measure and then add the 1 tsp Thyme, 2 tsp Salt, 1/2 tsp Pepper, 2 bay leaves, and add them all to the bowl.
• Measure and then add the 6 cups stock to the Crockpot.
• Measure and then add 2 cups water to the Crockpot.
• Add 1 tsp Rosemary OR 1 sprig of Rosemary to the liquid. Stir gently, then cover and set the temperature to HIGH for 4 to 5 hours or LOW for 7 to 8 hours.
• In the last 30 minutes, remove the chicken and shred on a heat safe plate. Replace the shredded chicken to the Crockpot.
• Remove the bay leaves and rosemary sprig, then discard.

Make the Thickener

• In a medium saucepan, heat the 1/4 cup Oil. Then add the 1/2 cup Gluten Free flour and mix well to combine.
• Add the 1 cup Oat Milk to the flour mixture, whisking well and heat through while thickening.
• Add the Oat Milk thickener to the soup in the Crockpot, stir well, then cook until done.