This is one of those slow cooker recipes that hit my personal Top3 list immediately. No matter how busy you are, you’ll always have time to prepare this! Just add all the ingredients into a slow cooker and forget about them for a few hours!
1 cup grated carrots (I diced mine)
1 cup diced celery
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
Flour and cream mixture:
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)
Add all the ingredients (except the flour and cream mixture) in a large slow cooker. Cook on high for 4 hours or on low for 6 hours. Take out the chicken and shred it, then add back into the 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.
Quick Tip: Easily adjust the flavor of this soup to taste by adding garlic, chopped onions, or more seasonings!
Thanks to Chef Mommy for this comforting soup perfect for a chilly evening!