Not much can beat a comforting hot bowl of soup on a cool evening.  This one will be sure to please with it’s creamy texture chock full of chicken, rice and veggies.

4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breast
1pkg 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
1 cup diced carrots
1 cup diced celery

Combine broth, water, carrots, celery, chicken and rice (including seasoning pkg) in a large slow cooker.  Cook on low for 6 hours or high for 4 hours.  Take out chicken, shred with two forks and add back to slow cooker.  In a small bowl, combine salt, pepper, and flour.  In medium saucepan over medium heat, melt butter, stir in flour mixture to form roux. Whisk in cream, a little at a time, until fully incorporated and smooth.  Stir cream mixture into slow cooker and cook on low for 15 minutes.

Completed Dish