Cream Of Chicken & Wild Rice Soup

 Cream Of Chicken & Wild Rice Soup

• 4 Cups Chicken Broth
• 2 Cups Water
• 2 cooked, boneless chicken breast halves, shredded
• 1 (4.5oz) package quick cooking long grain and wild rice with seasoning packet
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 3/4 Cup all purpose flour
• 1/2 Cup butter
• 2 Cups Heavy Cream

1. In a large pot over medium heat, combine broth, water and chicken.  Bring to just boiling and then stir in rice, save the seasoning packet.  Cover and remove from heat.
2. In a small bowl combine salt, pepper and flour.  In a medium saucepan over medium heat, melt butter.  Stir in contents of seasoning packet until mixture is bubbly.  Reduce heat to low and then stir in flour mixture by tablespoons, to form and roux.  Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes.
3. Stir cream mixture into broth and rice.  Cook over medium heat until heated through, 10-15 minutes.