Creamy Chicken Wild Rice Soup

I have been cooking, I swear, I just haven't had time to blog about it and/or take pictures. I have been making a lot of homemade baby food, which I am sure nobody wants to try and make on their own, plus it just requires steaming the food and pureeing it. We had this soup tonight for dinner and it was very tasty. It was the perfect weeknight dinner because it didn't require a lot of prep. We put the chicken in the crockpot the night before so we didn't have to wait four hours for it to cook. Can't wait for leftovers for lunch tomorrow!

Ingredients:

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
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)
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.