Crock Pot Creamy Chicken and Wild Rice Soup
From: Chef Mommy
I was planning to make this soup tonight for dinner, but due to my oldest son's request this morning for good 'ol spaghetti with meat sauce for dinner tonight, I will be waiting until the weekend to make it. I am really excited to try it though...
4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half
1 cup grated carrots
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half
1 cup grated carrots
1 cup diced celery
(can add mushrooms if you'd like)
Mix the broth, water, carrots, mushrooms, celery, chicken and rice (and the seasoning packet) in the slow cooker.
Cook on low for six to eight hours or on high for four hours.
Once chicken gets tender (couple hours in), break it up into pieces while cooking.
At the end of the cooking time, get a small bowl and mix the salt, pepper and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux.
Then, while still on the heat, whisk in the half and half, a little at a time, into the roux until mixed completely and smooth.
Stir this yummy mixture into the soup in the crock pot then let it cook on low for 15 more minutes.
Then die and go to heaven cause it tastes that good.
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Recipe makes soup thick...if you want your soup thinner, just add more broth.
