Cooking Mama's

This was a really good, comforting, easy to make soup!! It comes from Chef Mommy {who sited 365 Days of Crockpot as the source on her blog}! The picture is hers too! Doesn't it look yummy? Well it is/was! The girls loved it, John loved it, Jace thought it was ok {he spotted the celery and it kinda went down hill from there ~ picky kid}, and Justin didn't try {which he wouldn't anyway I'm sure ~ again cause of the celery, little brat}!



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 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 fat-free half and half)
1 cup grated carrots (I diced mine) ~ I used the shredded one they have in the bag
1 cup diced celery

Directions:
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. Served with quick baking biscuits! And I usually double recipes but this made enough to feed the family and have a little leftover for John's lunch!