𝐂𝐑𝐄𝐀𝐌𝐘 𝐂𝐇𝐈𝐂𝐊𝐄𝐍 𝐖𝐈𝐋𝐃 𝐑𝐈𝐂𝐄 𝐒𝐎𝐔𝐏

𝐂𝐑𝐄𝐀𝐌𝐘 𝐂𝐇𝐈𝐂𝐊𝐄𝐍 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.