Creamy Chicken and Wild Rice Soup

4 c reduced sodium chicken broth
2 c water
2  6 oz boneless skinless chicken breasts
1 box Rice A Roni long grain and wild rice
1 c (or more depending on your preference) grated carrots
1 c (or more depending on your preference) diced celery
1 small can mushrooms drained, if desired
1/2 t salt (or more to taste)
1/2 t pepper
1/2 t thyme leaves
3/4 c flour
1/4 c margarine or butter
2 c fat free half and half

Part one:Mix broth, water, carrots, celery, chicken, mushrooms, thyme and rice with seasoning packet in a sprayed slow cooker.  Cook on low for 6 - 8 hours or high for 4 hours. Once chicken gets tender, break it into smaller pieces and continue to cook. 

Part two: At the end of the cooking time, whisk together the flour, salt and pepper in a small bowl.  In a medium saucepan over medium high heat, melt the butter.  Stir in flour mixture slowly to form a roux - this will be very thick!  Turn heat down to medium and whisk while gradually adding the half and half.  Whisk until mixture is completely smooth. Then stir it into soup and cook on low for 15 more minutes.

A quicker version of this - Part one: Cook on the stove top for 20 - 30  minutes, then go on to part two: make the roux and add the half and half and simmer until thickened (about 20 more minutes).

Nutrition Facts

Makes   10 Servings

Amount Per Serving:  Calories 212.4    Total Fat 7.6 g   Cholesterol 18.9 mg      Sodium 683.5 mg (its high because of the chicken broth - if you make broth using no sodium chicken broth granules you'll cut out a lot of the sodium)      Total Carbohydrate 25.1 g     Dietary Fiber 0.8 g        Sugars 2.7    Protein 11.7 grams