Slow Cooker Creamy Chicken and Wild Rice Soup

Recipe from Chef Mommy

4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 pkg. Rice-A-Roni long grain and wild rice
1/2 tsp. salt (plus more to taste)
1/2 tsp. pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat free half and half)
1 cup grated carrots (I diced mine)
1 cup diced celery


Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker.  Cook on low for 6 hours or on high for 4 hours.  Take out chicken and shred with two forks and then add back into slow cooker.  In a small bowl combine salt, pepper, and flour.  In medium saucepan over medium heat, melt butter.  Stir in flour mixture by tablespoon to form a roux.  Whisk in cream, a little at a time, until fully incorporated and smooth.  Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

Photo by Chef Mommy