Wild Rice and Chicken Soup
4 cups chicken broth 2 cups water 2 boneless, skinless chicken breasts 1 package of Rice-a-Roni long grain and wild rice 1/2 tsp. salt (plus more to taste) 1/2 tsp. pepper 3/4 cup all purpose flour 1/2 cup butter 2 cups half and half (can use fat free, or a mix of both, or be brave and go full fatâ€¦.) 1 cup sliced carrots (or a pack of frozen, sliced carrots) 1 cup diced celery
Combine broth, water, carrots, celery, chicken and rice (including the seasoning packets from the rice mix) in a large slow cooker. Cook on low for 6-8 hours (or on high for 4 hours).
Take chicken out and shred it. Add it back into the slow cooker.
In a small bowl, combine salt, pepper, and flour. In a medium saucepan over medium heat, melt the butter. Stir in the flour mixture slowly, whisking to form a roux. Whisk in the cream a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and let cook on low for 15 more minutes.
(I usually double this recipe so that we have lunch leftovers for the next couple of days as well. It reheats well.)