Creamy Chicken and Wild Rice Soup

Ingredients: makes a full recipie that is easily halfed after cooking

4 c. chicken broth

2 c. water

½ Rotisserie chicken (I got it at Wal-mart), cut into small pieces

1 (6.2 oz.) package quick cooking long grain and wild rice with seasoning packet

½ tsp. salt

½ tsp. pepper

¾ c. all purpose flour

½ c. butter

2 c. half & half

To Freeze:

1. In a large pot over med. high heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In the meantime, melt butter in a med. saucepan. In a small bowl, combine salt, pepper and flour. Stir in content 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 min.
3. Stir cream mixture into broth and rice. Cook over med. heat until heated through, 10-15 min.
4. Let cool and pour into labeled freezer bags (1 bag for full recipes and 2 bags for half recipes). Seal.

To Cook:

To defrost soup, never do so at room temp. Instead, completely thaw it in your refrigerator. Reheat in the microwave or on the stovetop in a sauce pan or pot. *If the cream separates when being reheated, you can whisk vigorously to remix and may want to add a bit of milk

**From Laura Glanville**