Ingredients:
6 cups homemade chicken stock
1 large chicken breast, cut into bite-size pieces (or not)
1 box Rice-A-Roni Long Grain & Wild Rice
2 large carrots, sliced
2 large ribs of celery, sliced
1 medium yellow onion, diced
1/2 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
2 tablespoons cornstarch
1/4 cup water
Directions:
Spray the interior of your 6-quart slow cooker with Pam. Place all ingredients EXCEPT the heavy cream, cornstarch, and water, into the slow cooker in the order listed. Set to “high” and cook 5 to 6 hours, until vegetables are fork tender and the chicken and rice are done.
Remove chicken (if, like me, you tossed in an entire breast), cut into bite-size pieces and return meat to the pot. Pour in heavy cream stirring to combine. Mix 2 tablespoons cornstarch with 1/4 cup water whisking to ensure there are no lumps, and stir into the soup. Return the lid, and allow to cook another 15 minutes until it reaches desired thickness.