Creamy Chicken Wild Rice Soup

  • 4 cups chicken broth
  • 2 cups water
  • 2 skinless, boneless chicken breasts, cooked and shredded
  • 1 package of quick cooking long grain and wild rice with seasoning packet
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup flour
  • 6 tablespoon butter
  • 2 cups milk or heavy cream

In a large pot put broth, water, and chicken and cook over medium heat. Bring to a boil, then stir in rice, reserving the seasoning packet. Cover and remove from heat.

In a bowl combine salt, pepper, and flour. In a saucepan melt butter over medium heat. Stir in the contents of the seasoning packet until it bubbles. Slowly stir in flour mixture to create a roux. Wisk in milk or cream a little at a time until all is incporporated and the mixture is smooth and creamy. Cook about 5 minutes or until thickened.

Stir cream mixture into soup base. Cook over medium heat until heated, about 10 minutes.

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