Chicken and Wild Rice Soup

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

1. In large pot over medium heat, combine broth, water and chicken.
2. Bring just to boiling, then stir in rice, reserving season packet.
3. Cover and remove from heat.
4. In a small bowl, combine salt, pepper and flour.
5. In a medium saucepan over medium heat, melt butter.
6. Stir in contents of season packet until mixture bubbles.
7. Reduce heat to low, stir in flour mixture by tablespoons, to form a roux.
8. Whisk in cream, a bit at a time, until fully incorporated and smooth.
9. Cook til thickened, 5 minutes.
10. Stir cream mixture into broth and rice.
11. Cook over medium heat until heated through, 10 to 15 minutes.

chicken broth, water, chicken breast halves, long grain, salt, ground black pepper, flour, butter, heavy cream

Taken from www.food.com/recipe/chicken-and-wild-rice-soup-225501 (may not work)