Another yummy Pinterest find. While the directions call for it to be made in a slow cooker, I had no trouble adapting it to the stove top. Perfect for a rainy autumn day!
4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts (I used leftover rotisserie chicken, shredded)
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 (I used half milk and half half and half, low-fat :)
1 cup diced carrot
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.