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2 Tablespoons butter
2 small cans chicken broth
2 cans water
1 can cream of chicken with herb soup
1 cup celery, chopped
1 cup onion, chopped
2 cups cooked chicken, shredded (leftovers work great)
1/3 cup uncooked white rice
1/3 cup quick cooking or pre-cooked wild rice
salt
pepper
1 1/2 cups half & half
5 Tablespoons cornstarch
Combine first 11 ingredients in crock pot and cook on high 3-4 hours. Once soup is bubbling, create a slurry by mixing half & half and cornstarch. Slowly pour slurry into soup while stirring to thicken. This recipe is also a great way to use leftover turkey.[[In-content Ad]]

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