Creamy Chicken Wild Rice Soup

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 1 cup Carrots
  • 1 cup Celery

• Canned Goods

  • 4 cups Chicken broth

• Pasta & Grains

  • 1 box Rice-a-roni long grain & wild rice

• Baking & Spices

  • 1/2 cup Flour
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1 cup Butter
  • 2 cups Half-n-half, full fat or fat-free

• Liquids

  • 2 cups Water

Found on togetherasfamily.com

Description

Ingredients

• 2 boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 cups water
• 1 cup chopped carrots, about 3-4 carrots
• 1 cup chopped celery, about 3-4 celery
• 1 box (4.3 oz) Rice-a-Roni Long Grain & Wild Rice, you will use the seasoning packet
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon pepper
• 1/2 cup flour
• 1/2 cup (8 tablespoons butter) butter
• 2 cups half-n-half (full fat or fat-free)

Directions

• Combine chicken broth, water, carrots, celery, and the package of rice and seasoning packet into a slow cooker. Place chicken breasts inside. Cook on low for 4-6 hours.
• When done cooking take out chicken breasts and shred with two forks. Place back into the slow cooker.
• In small bowl combine the salt, pepper, and flour. In medium saucepan over medium high heat, melt the butter. Add in the flour mix and stir with a whisk. Cook for 30 seconds, stirring constantly.
• Slowly add in the milk while whisking until smooth and incorporated. Cook and stir for a few minutes until lightly thick.
• Pour into the crock pot, stir together and let cook on low for an additional 30 minutes.