Creamy Chicken and Wild Rice Soup

From allrecipes.com and my sister-in-law, Jennie

INGREDIENTS:
4 cups chicken broth
2 cups water
2 cooked, boneless chicken
breast halves, shredded
1 (4.5 ounce) package Uncle Bens Long Grain and Wild Rice FAST COOK RECIPE* with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream


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


SO GOOD!!  DEFINITELY A KEEPER!