Saturday, December 15, 2012

Crockpot Creamy Chicken & Wild Rice Soup

Our crockpot has been getting a lot of love lately.  Maybe it's the hours at the office, sport practices, Christmas shopping or just plain exhaustion when we get home but in terms of my favorite things - it's a close second to my iPad.  This is a bowl of comfort and was a HUGE hit at our house. 


4 1/2 cups chicken broth
2 cups water
2 or 3 boneless, skinless chicken breasts
1 package of Rice-a-Roni Long Grain & 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  - fat-free works just fine
1 cup grated carrots or pre-shredded from the store


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.

Recipe from 360daysofcrockpot

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