Wednesday, February 23, 2011
Slow Cooker Creamy Chicken and Wild Rice Soup
**UPDATED ON 1/22/12 based on comments left**
Last week we had 2 days with the temperature in the high 60's. Then this week starts out with the temperture in the 30's and a small amount of snow. Honestly, I didn't mind it a bit because it gave me the excuse to make this wonderful soup that I've had bookmarked for a while.
This soup is of course easy (as most slow cooker meals are) but also really delicious. It was creamy, flavorful and loaded with fresh veggies. The best part.... BOTH of my kids eagerly ate it up.
The base for this soup is this package of Rice-A-Roni Long Grain and Wild Rice. This is easy to find in almost all major grocery store's rice aisle.
Serve this up with a crusty roll...can we say comfort food?
4 1/2 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
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)
1 cup grated carrots (I diced mine)
1 cup diced celery
Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.