Creamy Wild Rice and Chicken Soup
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
4 cups chicken broth
2 cups water
1 cup grated carrots
1 cup diced celery
1 1/2 lbs boneless skinless chicken breasts
1 pkg Rice-a-Roni® Long Grain & Wild Rice
1/2 tsp salt
1/2 tsp pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups milk
Combine broth, water, carrots, celery, chicken, and Rice-a-Roni® (with seasoning packet) in a large slow cooker. Cover and cook on low for 4-6 hours. Remove chicken from slow cooker; shred using two forks. Return to slow cooker.
In a small bowl, combine salt, pepper, and flour. In a medium saucepan, melt butter over medium heat. Stir in flour mixture, one tablespoon at a time, to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth.
Stir roux mixture into slow cooker; cook on low for an additional 15 minutes.