Chicken and Wild Rice Soup

 I'm really not much of a soup person, but this soup is DELISH and really filling. We usually have it with a nice crusty bread.

Ingredients

•2 cooked, boneless chicken breast halves, shredded (You can also use leftover turkey/roasted chicken)
•4 cups chicken broth
•2 cups water
•1 (6 ounce) package quick cooking long grain and wild rice with seasoning packet (I get Uncle Ben's)
•1/2 teaspoon salt
•1/2 teaspoon ground black pepper
•3/4 cup all-purpose flour
•6 T butter
•2 cups heavy cream (I actually do 2 cups whole milk. I've used 2% and it's edible, but runny)

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.