Slow Cooker Cream of Chicken and Wild Rice Soup
Description
There is no need to go to a restaurant to enjoy this soup when you can make it at home and make it even better. It is warm and comforting on those cold winter days. Serve with a salad and crusty bread.
Ingredients
4 1/2 c. chicken stock
2 c. water
1- 4.3 oz. pkg. Rice-a-Roni long grain and wild rice
1 c. finely chopped or grated carrots
1 c. finely chopped celery
1/2 t. dried basil
2 boneless skinless chicken breasts
1/2 c. flour
1/2 c. butter
1 t. salt
1/2 t. black pepper
2 c. half & half
Directions
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Line a slow cooker with a slow cooker liner for easy clean up.
In the slow cooker, combine chicken stock, water, pkg. of Rice-a-Roni (including seasoning packet), carrots, celery, and basil. Stir to combine.
Add in uncooked chicken breasts. Cook on low for 7-8 hours, or high for 4.5 hours.
In a small saucepan, melt butter over medium heat. When melted, whisk in flour. Slowly, very slowly, pour in half & half until well combined. Stir in salt and black pepper.
Remove chicken breasts from the slow cooker and chop into chunks. Pour the creamy mixture into the slow cooker and stir to combine. Add chicken chunks back in and cook for 15 minutes longer.
Makes about 10 cups of soup. Serve with crusty bread and a salad.