4 cups chicken broth
2 cups water
2 cooked chicken breasts, shredded
1 pkg long grain and wild rice with seasoning packet
1/2 tsp salt (I omitted this as it was plenty salty with the seasoning packet)
1/2 tsp black pepper
1/3 cup flour
5 tbsp butter
2 cups milk (I used low-fat, but skim would work well too)
2 cloves garlic - chopped
1 cup chopped carrots
1 cup chopped celery
1 onion chopped
1. In a large pot over medium heat add a swirl of olive oil to pan. Add garlic, onion, carrot and celery and sautee until tender (5 minutes). Then add chicken broth, water and rice. Cook for 15-20 minutes (per directions on rice).
2. In a separate saucepan, melt butter. Reduce heat to low and add in flour, salt and pepper slowly 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 and cook over medium or low heat until heated through (10-15 minutes).