Creamy Chicken and Wild Rice Soup

Ingredients

• 2 cooked , boneless chicken breast halves, shredded
• 4 cups chicken broth
• 2 cups water
• 1 package quick cooking long grain and wild rice with seasoning packet , 4.5 ounce
• 0.75 cups all-purpose flour
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.5 cups butter
• 2 cups heavy cream

Instructions

1. 1

   Combine chicken, broth, and water in a large pot over medium heat. Bring to a boil, then stir in rice, reserving the seasoning packet. Cover and remove from heat.

2. 2

   Combine flour, salt, and pepper in a small bowl.

3. 3

   Melt butter in a medium saucepan over medium heat. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then add flour mixture, a few tablespoons at a time, into the butter mixture, stirring continuously to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes.

4. 4

   Stir flour and cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

5. 5

   Serve hot and enjoy!