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Crock-Pot Creamy Chicken and Wild Rice Soup Recipe

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This recipe for Crock-Pot Creamy Chicken and Wild Rice Soup is from THYME TO COOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless, skinless chicken breasts
1 carton (32 oz) chicken broth
2 cups water
1 cup chopped carrots
1 cup chopped celery
1 box (4.3 oz) Rice-a-Roni Long Grain & Wild Rice
1/2 cup all-purpose flour
1/2 tsp. salt or more to taste
1/4 tsp. pepper or more to taste
1/2 cup butter
2 cups fat-free half-n-half milk
Directions:
Directions:
Combine chicken broth, water, carrots, celery, the package of dry rice and seasoning packet (included in box) into a slow cooker. Stir together and put chicken breasts inside.
Cover with lid and cook on low for 6 hours.
When done cooking take out chicken breasts and shred with two forks or chop. Return back to the slow cooker.

In small bowl combine the flour, salt, and pepper.
In a medium saucepan over medium-high heat, melt the butter. Add in the flour mixture and stir with a whisk. Cook for 30 seconds, stirring constantly.
Slowly add in the half-n-half milk while whisking until smooth and incorporated. Cook and stir for a few minutes until slightly thickened. This won't take long.
Pour into the slow cooker, stir together to combine, and let cook on low for an additional 30 minutes. Serve!
Personal Notes:
Personal Notes:
I prefer to chop the chicken.

 

 

 

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