Creamy Chicken and Wild Rice Soup

Ingredients:
4 c chicken broth
2 c water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 oz) pkg Long Grain and Wild Rice Rice-A-Roni
1/2 tsp salt
1/2 tsp pepper
3/4 c flour
1/2 butter
2 c heavy cream (I used fat free half and half)
1 c grated or shredded carrots
1 c diced celery

Directions:
In a large pot over medium heat, combine broth, water, carrots, celery, and chicken. Bring just to boiling, then stir in rice and seasoning packet. Cover and remove from heat (only if using instant rice. If you have normal rice, let it simmer on the stove until the rice is tender). 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, for a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through, about 10-15 minutes.

-Jill Zinn