I LOVE soup! We have lots and lots of winter nights here in Montana that call for comfort food. The great thing about this soup is it calls for a box of Rice-A-Roni Long Grain and Wild Rice, which you may already have in your pantry! This is easy and quick, and would be great with a fresh, crusty roll! Well, the prep is quick, it hangs out for a few hours in the crock pot. But if you put all these ingredients together after lunch, a very tasty and filling soup will be waiting for you for dinner!
Ingredients
4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2-1 cup diced carrots
1/2-1 cup diced celery
1 11 oz can of corn
1/2 tsp salt (plus more to taste)
1/2 tsp ground pepper
3/4 cup all purpose flour (I used about half this)
1/2 cup butter (I used 1/4 cup)
2 cups half and half (I used milk mixed with heavy cream, but it was probably only a little over a cup total)
Directions
Combine broth, water, carrots, celery, corn, chicken and rice (along with seasoning packet) in a large slow cooker. If you are wondering why the chicken breasts look seasoned in the pictures, mine were marinated because we had extra in the fridge I needed to use.
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 used less of the cream mixture in mine and it was still amazing and creamy!)
Enjoy!
Original recipe here.
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