Creamy Chicken and Wild Rice Soup

Source:  Becca W.

4 c. chicken broth
2 c. water
2 c. chicken, cooked and shredded
1 4.5 oz. package of quick cooking, long grain wild rice with seasoning package
1/2 t. salt
1/2 t. pepper
3/4 c. flour
1/2 c. butter
2 c. heavy cream

In large pot combine water, broth and chicken.  Bring to a boil.  Stir in rice - not seasoning packet.  Cover and remove from heat for 5 minutes.  In small bowl combine salt, pepper, and flour.  In sauce pan melt butter, stir in seasoning packet.  Mix until bubbly.  Reduce heat to low.  Add 1 T. at a time of flour mixture to butter. Will be really thick.  Cook for a few minutes, whisk in cream until smooth.  Cook until thick - 5 minutes.  Pour cream mixture into chicken pot.  Cook until heated through and thick.