Creamy Chicken & Wild Rice Soup

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream

Directions:

1. In a large pot over medium heat, combine broth, water and chicken.  Bring just to boiling, then stir in rice, reserving 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, then stir in flour mixture by tablespoons, to form a roux.  Whisk in cream, a little at a time, until fully incorporated and smooth.  Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice.  Cook over medium heat until heated through, 10 to 15 minutes.

❤ Shelley Nordine

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