SERVES: 8

• 4 cups chicken broth
• 2 cups water
• 2 1/2 breast, bone removeds 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

• 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.

   

https://www.allrecipes.com/recipe/23852/creamy-chicken-and-wild-rice-soup/