Creamy Chicken and Wild Rice Soup

Submitted by Elise Shipley - added 5/1/24

Adapted from Alicia Gessell, another D1 ward member

Ingredients

• 4 cups chicken broth (less if you want it thicker, more if you want it thinner)
• 2 cups water
• 4 boneless, skinless chicken breasts
• 2 packages of Rice-a-Roni long grain and wild rice (or Uncle Ben's, etc.)
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/3 cup all-purpose flour
• 1/3 cup butter
• 2 cups half and half (milk is fine, or a mixture of the two)
• 1 cup chopped carrots
• 1 cup chopped onions

Instructions

1. 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.
2. 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. Pour into crockpot with remaining ingredients and stir to mix. Allow 30 minutes to sit.