Ingredients

1. 12 Cups Chicken Broth
2. 6 Cups Water
3. 2 pounds Shredded Chicken
4. 1 cup Wild Rice
5. 2 1/4 Cup Flour
6. 1 1/2 Cup Of Butter
7. 6 Cups Heavy Cream

Steps

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

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