Creamy Chicken and Wild Rice Soup-I got this from Sara, and I love it

I got this recipe from Sara and I love it! Lyndee loves it too. Hailey and Eric eat it but don't love it as much as I do :)

Ingredients

• 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
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup all-purpose flour
• 1/2 cup butter
• 2 cups heavy cream (I think half and half is fine and today I am going to try evaporated milk instead)
• I also add chopped up carrots and celery (I use my frozen celery generally here)

1. In a large pot over medium heat, combine broth, water and chicken. This is when I add veggies too. 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.

Almost forgot-it came from here

http://allrecipes.com/recipe/creamy-chicken-and-wild-rice-soup/detail.aspx

-Danielle

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