1/2 Onion, chopped
1 Clove Garlic, chopped or pressed
1 Cup Carrots, grated or diced
1 Cup Celery, chopped
Mushrooms (to your taste - I used 3 large Crimini Mushrooms, chopped)
2 cups Water
4 1/2 cups Chicken Broth
1 box Rice-a-Roni Long Grain and Wild Rice (I also added an extra handful of wild rice)
3 boneless skinless Chicken Breasts
1/2 tsp Salt
1/2 tsp Pepper
1/2 C Flour
1/2 cup Butter
2 cups Half and Half (can use fat free)
Saute onions, garlic, carrots, and celery until tender and onions are see-through. Add water and chicken broth. While water/broth are warming up, cube chicken (or cook full chicken breasts and shred with two forks) and saute in separate pan with a dash of olive oil or butter. Cook chicken through and add to stock pot with veggies and liquid. Add rice. Bring to a boil. Whisk together flour, salt, and pepper in a small bowl. In same pan you cooked chicken, melt butter and add flour mixture. Whisk together to make a roux. Slowly add half and half and whisk into roux - whisk until smooth. Stir cream mixture into soup and add mushrooms. Simmer for 15-20 minutes, or until desired thickness is reached.
*Modified for stovetop from http://chefmommy-brandao.blogspot.com/2011/02/slow-cooker-creamy-chicken-and-wild.html?m=1