– chicken broth – water – chopped carrots – celery – Rice – skinless chicken breasts – butter – all-purpose flour – salt – pepper – fat-free half & half
Add chicken broth, water, carrots, celery, wild rice, seasoning packet (included in box) into the insert of the slow cooker.
Cover with lid and cook on LOW for 6-7 hours.
When done cooking take out chicken breasts and shred with two forks. Return back to the slow cooker.
In small bowl combine the flour, salt, and pepper.
In a medium saucepan over medium high heat, melt the butter. Add in the flour mixture and stir with a whisk.
Slowly add in the half & half milk, while whisking constantly, until smooth and incorporated.
Pour into the slow cooker, stir together to combine, and let cook on low for an additional 30 minutes before serving.
With only a few minutes prep time this creamy chicken soup is fairly easy to make.
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