Creamy Chicken and Wild Rice Soup

 

Ingredients

• 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 
• ½ teaspoon salt 
• ½ teaspoon ground black pepper 
• ¾ cup all-purpose flour 
• ½ cup butter 
• 2 cups heavy cream
  

  Directions

  • Step 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.

  • Step 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.

  • Step 3

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