Chicken and Wild Rice Soup

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
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half
1 cup grated carrots
1 cup diced celery 

Mix the broth, water, carrots,  chicken and rice (and the seasoning packet) in the slow cooker.

Cook on low for six to eight hours or on high for four hours.

Once chicken gets tender (couple hours in), break it up into pieces while cooking.

At the end of the cooking time, get a small bowl and mix the salt, pepper and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux.

Then, while still on the heat, whisk in the half and half, a little at a time, into the roux until mixed completely and smooth.

Stir  mixture into the soup in the crock pot then let it cook on low for 15 more minutes.

http://thriftydecorchick.blogspot.com/2011/09/comfort-foods.html

**make sure to use the large crock pot.
*next time try using about half as much flour, butter and half and half.  Would be healthier and probably doesn't need to be so creamy.
*tried using milk in place of half and half.  Worked great.  Would probably still suggest using half as much butter/flour/milk.
*4 tbsp butter, 1/4 c flour, 2 cups milk worked well.