My cousin Randa passed this recipe on through the family for those cold winter days when you are just craving some warm soup and it has become one of my favorites!
10-12 servings
4-6 hours crockpot cook time
Ingredients:
4 1/2 cups chicken broth
2-3 chicken breast or 2 cans of chicken
2 cups water
1 package Rice-a-Roni long grain wild rice
1/2 cup flour
1 stick of butter
2 cups half & half
1 cup carrots
1 cup celery
1/2 tsp salt & pepper
Wash/cut up carrots and celery.
Put all ingredients except the flour, half & half, and butter into the crockpot.
Cook on high for 4 hours or low for 6 hours.
Take out cooked chicken and shred. Add shredded chicken back to crockpot.
Melt butter in a pan on stove over medium heat.
Slowly add half & half and flour to the pan, stirring continuously.
Continue stirring over medium heat until the mixture becomes thickened. Do not let it boil or burn to the pan.
Once you have a thick roux, mix into the crockpot until combined.
Enjoy! - Jess
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