This wild rice and chicken soup is supremely filling and hearty. I serve this on cold, rainy days with a loaf of homemade bread. Hint — this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating.

Ingreadient

• 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

Direction

1. 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.
2. Combine flour, salt, and pepper in a small bowl.
3. 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.
4. Stir flour and cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
5. Serve hot and enjoy!

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