2 cups water
4 cups (32 oz) less sodium fat free chicken broth
1 lb raw boneless skinless chicken breasts
1 (6 oz) box of Long Grain & Wild Rice
1 cup sliced or diced carrots
1 cup sliced celery
½ cup flour
½ teaspoon salt
½ teaspoon black pepper
1 stick (8 tablespoons) light butter
2 cups fat free half and half
1. Bring the water and chicken broth to a boil in a large pot or dutch oven. Add the chicken, rice (with seasoning packet), carrots and celery and reduce heat to a simmer. Cover the pot and simmer for 25-30 minutes until chicken is cooked through and easy to shred. Remove the cooked chicken breasts to a plate and shred with two forks. Replace the lid and continue to simmer the rest.
2. Mix together the flour, salt and pepper in a bowl until combined. In a medium saucepan, melt the butter over medium heat. Stir in flour a spoonful at a time to make a roux. Pour the half and half in a little at a time, stirring continuously with a whisk to allow the roux to combine with the cream. Continue whisking and adding half and half until the mixture is smooth and creamy.
3. Add the shredded chicken and the cream mixture back into the soup pot and stir to combine. Bring back to a simmer and simmer for 5-10 minutes to allow soup to thicken and flavors to combine.
ALEXIS NOTES: I used my soy creamer instead of the half and half (what I had on hand). Since I was using the crockpot I threw in a frozen chicken. Right before I served I put the cooked chicken into my mixer to shred the chicken. I got Wild Rice from the bulk section at Winco. I put all my ingredients in the crockpot on low for about 6 hours. REMEMBER don't put the rice in until about a hour before you serve!!
Give it a try it's on the skinny side but is full of flavor, no one in the house will know!
Enjoy you will love this one!
Something to keep your belly warm in this cold season.
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