Creamy Chicken and Wild Rice Soup

While I'm on a recipe-posting kick, I have to share one more, my very favorite soup recipe. It really is fairly easy and well worth the effort. My kids even eat it up without complaining (very rare these days!). We like to eat it in bread bowls.

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 cup cooked carrots or cooked, sliced carrots
3/4 cup sauted celery
1 (4.5 ounce) package quick cooking long grain and wild rice 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

In a large pot over medium heat, combine broth, water, chicken, carrots and celery. 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 use Uncle Ben's Quick Cooking Long Grain and Wild Rice.