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.
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