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


  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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