Slow Cooker Creamy Chicken & Wild Rice Soup

adapted from: 365 Days of Slow Cooking

4 c. low-sodium chicken broth

2 c. water

1 c. diced carrots

1 c. diced celery

1 1/2 Lbs. boneless, skinless chicken breasts

1 pkg. Rice-a-Roni Long-Grain & Wild Rice

1/2 tsp. salt

1/2 tsp. pepper

3/4 c. all-purpose flour

1/2 c. unsalted butter

2 c. milk

Combine broth, water, carrots, celery, chicken and Rice-a-Roni (with seasoning packet) in a large slow cooker. Cover and cook on low for 4-6 hours. Remove chicken from slow cooker; using two forks, shred. Return to slow cooker. In a medium saucepan, melt butter over medium heat. Stir in flour, 1 Tablespoon at a time, to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth. Add salt and pepper. Stir roux mixture into slow cooker; cook on low for an additional 15 minutes or until thickened. Serves: 6-8

Jenn's Notes: I cut the recipe in half and I added an extra 1 1/2 cups of water after reading reviews that the soup was too thick. I also added some lemon pepper, onion powder and Italian seasoning, because I felt like it needed a little something extra. I wished I would have added the entire box of Rice-a-Roni to my half batch, because there didn't end up being that much rice and I like a chunky soup. I used one large frozen chicken breast and I cooked for 5 hours.