Ingredients: 
4 cups Chicken Broth
2 cups Water
2 Cooked, boneless chicken breast halves, shredded (I just used a rotisserie chicken)
1 (4.5 ounce) Package Quick Cooking Long Grain And Wild Rice With Seasoning Packet
½ tsp Salt
½ tsp Ground Black Pepper
¾ cup All-Purpose Flour
½ cup Butter
2 cups Milk

Directions: 
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 milk, 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.

It wasn’t nearly as thick as I wanted, so I filled my gravy shaker almost halfway with flour, then the rest of the way with milk and shook until it was combined and stirred it into the soup to thicken it up.  It was delicious!  I considered microwaving a steamer bag of veggies and adding that to the soup, but I don’t usually like altering a recipe too much the first time around.