Creamy Chicken & Wild Rice Soup

4 c. chicken broth

2 c. water

2 boneless chicken breasts

1 pkg. Rice-a-Roni Long grain & wild rice

1 c. grated or chopped carrots

1 c. diced celery

3/4 c. flour

1/2 tsp. salt

1/2 tsp. pepper

1/2 c. butter

2 c. Fat-free half & half

1. Combine broth, water, chicken, rice, carrots, and celery in a large slow cooker & cook on LOW for 4-6 hours.

2. Remove chicken & shred; add back in to slow cooker.

3. In a small bowl, combine flour, salt, and pepper. In a medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in half and half, a little at a time, until fully incorporated and smooth.

4. Stir cream mixture into slow cooker and cook on LOW for 15 more minutes.

Makes 8 servings.

Adapted from 365 Days of Slow Cooking