Crockpot Chicken and Wild Rice Soup

Yes, it's the hottest day in Kansas City since I was 3. This is what my car thermometer said today at 3:05.

(I know. Can you believe it??!!??)

And yes, we had soup on the hottest day EVER. It was a preventative measure in order to avoid turning on the oven. And OH BOY, it was GOOD. My husband made it, and he was STOKED. It is a great dish to inspire a budding hubby-chef, and the entire pot cost less than $5!

Here is the recipe, 

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 (plus more to taste)
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half (I used 2% milk.)
1 cup grated carrots (I diced mine.)
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. 

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