Now that school has started, I've formed a closer relationship with my slow cooker because I have ZERO extra time (those of you who don't have school-aged kids yet, soak up the hours of deciding your own schedules). While our weather in Texas hasn't started cooling off yet, soup season is beginning to slowly creep in and I've found a few that I'm dying to try. This one was top of my list and I'm glad I put it to the test. It was easy, kid-friendly, full of flavor, and made a lot of hungry mouths happy.
Slow Cooker Creamy Chicken and Wild Rice Soup
4 1/2 cups chicken broth
2 cups water
1 cup diced carrots
1 cup diced celery
2 boneless, skinless chicken breasts, thawed
1 pgk. Rice-a-Roni long grain and wild rice
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup all-purpose flour
1/2 cup butter
2 cups half and half (I used fat free)
Combine broth, water, carrots, celery, chicken, rice (with seasoning packet), salt and pepper in the crock pot. Cook on low for 4 hours, or high for 6 hours. With about 30 minutes left on slow cooker, melt butter in saucepan over stovetop, add salt and pepper and then flour by tablespoons and mix to make a roux. Then, whisk in the half and half, a little at a time, until combined and smooth. Set roux aside while you remove the chicken from the crock pot, shred it, and then put it back in crock pot, along with the roux. Mix to combine and continue to cook until time is done. Enjoy!
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