.I of course changed it a bit, so here is MY version:
Cream Chicken and Wild Rice Soup
4 cups water with 4 tsp. chicken bullion
1 cup water
2 boneless, skinless chicken breasts
1 package of Farm House long grain and wild rice (because my grocery store didn't have the Rice-a-Roni kind)
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
1 cup grated carrots (I diced mine)
1 cup diced celery
Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 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. I ended up doing 3 hours 30 minutes on high, because I was low on time and knew that every time I do chicken in the slow cooker it gets over done. I shredded it, added the roux and only ended up putting it back in for another 10 minutes. My roux was a little extra thick because I only had 3 cups of half and half instead of 4 (I doubled the recipe remember.) So, my soup turned out extra thick.
See how thick it is? We loved it! But, when I went to reheat it for my kids lunches today I had to add water! If you don't want it so thick, use 2 cups of water instead of 1 and use all the half and half when making your roux. :) It took some convincing to get my kids to try it, (see how hard my life is, lol) but, once they tried it they loved it! I served it with cornbread! YUM!