Cream of Chicken and Wild Rice Soup

Ingredients

• 6 cups chicken broth
• 2 chicken breast halves ( cooked, boneless and cubed)
• 1 (6 ounce) packages long grain and wild rice blend, quick cooking version ( You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
• 1/2 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 1/2 cup butter 
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onions, diced
• 2 cups half and half

Gluten Free: Substitute Gluten Free 1 to 1 Flour and double check the wild grain rice that it doesn't contain wheat.  

Directions

1. Open rice, pull out seasoning packet and set aside.
2. In a small bowl, combine pepper and flour. Set aside.
3. In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
4. In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
5. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
6. Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20minutes.    

Crockpot Version:
1. Put the  Chicken, broth, spices and broth into the crockpot to simmer on low for 7 hours About an hour before you want to eat, mix melt the butter in a pan and mix in the flour to make a roux.  Then add the half and half and stir until bubbly.
2. Add the half and half mixture and the rice to your crockpot and cook on high for about 1 hour.