Creamy Chicken and Wild Rice Soup

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

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.

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.