Wendell's Creamy Chicken and Wild Rice Soup

This recipe is from the Allrecipes site.  The soup was a hit, especially with a sandwich!

Ingredients

• 2 cooked, boneless chicken breast halves, shredded

• 4 cups chicken broth

• 2 cups water

• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet

• ¾ cup all-purpose flour

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• ½ cup butter

• 2 cups heavy cream

Directions

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

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