Slow cooker creamy chicken and wild rice soup

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 teaspoon salt (plus more to taste)
• 1/2 teaspoon pepper
• 3/4 cup all purpose flour
• 1/2 cup butter
• 2 cups half and half
• 1 cup grated carrots
• 1 cup diced celery

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Preparation

• 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.

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