Crock Pot Creamy Chicken Soup with Wild Rice

By cheeserohan

Ingredients

• 4 1/2 cups chicken broth
• 2 cups water
• 2 boneless, skinless chicken breasts or thighs
• 1 package of Rice-R-Roni long grain and wild rice
• 1/2 tsp salt (plus more to taste)
• 1/2 tsp pepper
• 1/2 c all purpose flour
• 1/2 cup butter
• 2 c half and half
• 1 c grated or diced carrots
• 1 c diced celery

Preparation

Step 1

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 a medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoons 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.