Crock Pot Creamy Chicken & Wild Rice Soup

About 6 Servings

4 cups   Chicken Broth

2 cups   Water

1   Chicken Breast, boneless & skinless

1 pkg   Rice-a-Roni Long Grain & Wild Rice

1/2 tsp   Salt + more to taste

1/2 tsp Pepper

1/2 cup   Butter

1/2 cup   Flour

2 cups   Half & Half

1 cup   Carrots, diced

1 cup   Celery, diced

1)   Combine broth, water, carrots, celery, chicken, and rice (including the seasoning packet) in a slow cooker.

2)   Cook on low for 6 - 8 hours or on high for 4 hours.

3)   Take out the chicken and shred in a medium bowl with 2 forks then add back into slow cooker.

4)   In a small bowl combine salt, pepper, and flour.

5)   In a medium sauce pot over medium heat, melt the butter.

6)   Slowly whisk in the flour mixture by tablespoonfuls to form a roux.

7)   Slowly whisk in the cream until fully incorporated and smooth.

8)   Stir cream mixture into the slow cooker and then let cook on low for 15 minutes.

9)   Adjust salt to taste before serving. Enjoy!

TIP: Long cook time but want to serve lunch from your crock pot? Program an indoor light timer to turn on your slow cooker at the appropriate time during the night.

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