Food, Glorious Food! Creamy Chicken and Wild Rice Soup

Lots of food making going at this house (not for Thanksgiving - my mother-in-law did all the cooking for that :) thanks Barb!). I have been doing lots of catering for the church lately and have quite the week ahead of me with the Christmas production. Last week I provided food for the Anthem song writing retreat and tried a new recipe on them. Glad they're willing to be guinea pigs without knowing it! The Creamy Chicken and Wild Rice Soup seemed to be a success.

4 c chicken broth
2 c water
2 cooked chicken breasts, shredded
1 (4.5 oz) package, wild rice with seasoning packet
1/2 c butter
1/2 t salt
1/2 t pepper
3/4 c flour
2 c milk
2 carrots, peeled, chopped, and steamed
1 can black beans, rinsed

In a large pot over medium heat, combine broth, water, and chicken. Bring to a boil then stir in rice, reserving seasoning packet. Cover and let simmer about 20-25 minutes or until rice is cooked.

Meanwhile, in a medium sauce pan over medium heat, melt butter. Stir in content of seasoning packet until mixture is bubbly. Reduce heat to low. Add salt and pepper, and gradually stir in flour to form a roux. Which in milk a little at a time until smooth. Cook until thickened (about 5 min).

Stir cream mixture into broth and rice. Add carrots and beans. Cook over medium heat until heated through, 10-15 min.