Creamy Chicken and Wild Rice Soup

4 cups chicken broth
3 cups water
2 cooked, boneless chicken breast halves, shredded
1 package quick cooking long grain and wild rice with seasoning packet (Uncle Bens works great!)
½ cup diced carrots
½ cup diced celery
½ cup diced broccoli
½ tspn salt
½ tspn ground black pepper
¾ cup all-purpose flour
½ cup butter
2 cups heavy cream

In a large pot over medium heat, combine broth, water, chicken and vegetables. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.

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.

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

[I tweaked this recipe from All Recipe user Stepanie G: Original Recipe ]

 

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