4 cups chicken broth
2 chicken breasts, boiled and cut into tiny pieces
2 cups water
1 box Uncle Ben’s long grain wild rice
2 tsp salt
1 tsp pepper
½ cup flour
½ cup butter
2 cups (1 pint) heavy cream (half and half works too, if you want to go lighter)
Over medium heat combine broth, water and chicken. Bring to a boil, add rice, cover, and simmer for 10 minutes.
In a bowl combine salt, pepper, flour, and seasoning packet.
In a medium sauce pan melt butter; stir in seasoning mix until bubbly. Reduce to low heat and whisk in cream slowly. Cook until thick (about 5 minutes).
Stir mix into broth, cook over medium heat for 15 minutes or until soup is warmed through and rice is cooked completely.