Creamy Chicken, Mushroom and Wild Rice Soup

4  cups		chicken broth
2  cups		water
4  ounces		cooked, boneless chicken breast halves, shredded
1  cup		quick cooking long grain and wild rice with seasoning packet
3/4  cup		all-purpose flour
1/2  cup		butter
2  cups		fat free milk
1  cup		Carrots - Fresh, Chopped
2		Celery Stalks - Medium
1  cup		White Onion - Chopped

Tip: Click on the ingredient links to learn the nutritional information for all the Creamy Chicken, Mushroom and Wild Rice Soup ingredients. The serving size for any ingredient in Creamy Chicken, Mushroom and Wild Rice Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.
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.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.