A Yummy Favorite

So I have started making my Christmas gifts this year and I more than want to post pictures but that would ruin all my surprises. So you might be seeing food on here for a while!

This the third recipe we've tried for this soup, but we can't seem to find the recipe we made the first time...bummer. So this one is super thick, when I was eating left overs I actually added more water to make it more soupy and not stewy. I hope you try and enjoy!

Sunday Brunch: Creamy Chicken and Wild Rice Soup

Ingredients

• 4 cups chicken broth
• 2 cups water
• 2 cooked, boneless chicken breast halves, shredded
• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup all-purpose flour
• 1/2 cup butter
• 2 cups heavy cream

Directions

1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
4. Andrew enjoyed in a bread bowl topped with parsley.