Creamy Chicken and Wild Rice Soup

Here is another recipe from AllRecipes (Les, I thought of you while eating this-I think you would like it). It was cold-well, cold for Las Vegas weather and I wanted soup for dinner, but didn't want to go to the store so this is pretty basic and I had everything on hand. I did make a few changes from the original recipe to reduce the fat a little.

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breasts, shredded
1 (4.5 oz) package quick cooking long grain and wild rice with seasoning packet
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup flour
6 T. butter (the original recipe called for 1/2 cup)
2 cups milk (the original recipe called for heavy cream)
I also added some veggies-onion, garlic, carrots, celery, and pepper.

In a large pot combine broth, water, and chicken. Bring to boil and stir in rice (not seasoning packet). Bring to boil again, cover, and remove from heat.

In pan over medium heat melt butter and add flour, salt, pepper and seasoning packet. Basically make a roux by reducing the heat to low and let it cook for a minute. Next, whisk in the milk a little at a time until fully incorporated and smooth. Cook until thickened 3-5 minutes.

Next, I sauteed some garlic, onion, carrots, celery, and peppers in a pot. When they were done I added all the veggies and the cream sauce to my big pot of rice, chicken, and broth. Mix it all together and cook about 10-15 minutes until heated through. Enjoy!!