Chicken and wild rice soup recipe

This hearty soup is so filling, it's perfect for a cold rainy or snowy day and it pairs deliciously with a crusty loaf of a bread. TO make it easier to make, use a rotisserie chicken instead of cooking your own.

CHICKEN AND WILD RICE SOUP
Ingredients

• 4 cups chicken broth (recipe for our homemade chicken broth recipe)
• 2 cups water
• 2 cups cooked chicken, shredded
• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¾ cup all-purpose flour
• ½ cup butter
• 2 cups heavy cream
• canned vegetables, as desired

Directions
In a large stockpot, combine broth, water and chicken. Once it has begun to boil, add rice and reserve the flavor packet. Cover and remove from heat. In a small bowl, combine salt, pepper and flour. Melt butter over medium heat in a sauce pan. Add seasoning packet and cook until bubbly. Reduce heat to low and slowly add flour mixture. A little at a time, whisk in cream until smooth. Cook until thickened. Return stockpot to medium heat. Stir seasoned cream into the stockpot and add any canned veggies of your choosing and cook until heated through, about 10-15 minutes. Serve hot.