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Creamy Chicken and Wild Rice Soup
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| 5 Cups | chicken broth |
| 2.5 cups | water |
| 2 | cooked chicken breast halves, shredded |
| 1 (4.5 ounce) pkg | quick cooking long grain and wild rice with seasoning packet |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | ground black pepper3 |
| 3/4 cup | all purpose flour |
| 1/2 cup | butter |
| 2 cups | heavy cream |
*I like to add cooked carrots
In large pot over medium heat, combined broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
In small bowl, combine salt, pepper, and flour. In medium saucepan over
medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespons to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 mins.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 - 15 minutes
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