Amy's Creamy Chicken and Wild Rice Soup

Amy's Creamy Chicken and Wild Rice Soup

4 cups chicken broth
4 cups water
2 cooked, boneless chicken breasts, shredded (I use Costco's rotisserie chicken)
2 (4.5oz) packages long grain and wild rice with seasoning packet (Rice-a-Roni Nature's Way)
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup flour
1/2 cup butter
2 cups cream or half and half
4 carrots, chopped
4 celery stalks, chopped
8-10 green onions, chopped


In a large pot over medium heat, combine broth, and water. Bring just to boiling then stir in rice and seasoning packets. Cover, reduce heat, and simmer for 20 min.
 
While the rice is simmering, chop the vegetables.  Add the vegetables to the broth and rice.

In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Reduce heat to low, then stir in flour mixture by tablespoons until smooth and slightly bubbly, to form a roux.  Cook flour mixture for several minutes then whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes, stirring continually.
 
Stir cream mixture into broth, rice and vegetables. Add cooked chicken.  Cook over medium heat until heated through, 20 minutes, or until the vegetables are cooked and ready and the wild rice has split.