Creamy Chicken and Rice Soup
2 cooked, boneless chicken breast halves, shredded
4 cups chicken broth
2 cups water
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
¾ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
½ cup butter
2 cups heavy cream
Combine chicken, broth, and water in a large pot over medium heat. Bring to a boil, then stir in rice, reserving the seasoning packet. Cover and remove from heat.
Combine flour, salt, and pepper in a small bowl. Melt butter in a medium saucepan over medium heat. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then add flour mixture, a few tablespoons at a time, into the butter mixture, stirring continuously to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes.
Stir flour and cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.