Creamy Chicken and Wild Rice Soup

I have never made soup before (that I could remember) and found a recipe someone gave me two years ago.  It turned out a little bit thicker than I remember it but the taste was still really good.  Here's the recipe if you want to give it a try.

Ingredients:
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounces) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter (1 stick)
2 cups heavy cream (1/2-1/2 cream is good)

Directions:
1. 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.

2. 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, about 5 minutes.

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

Makes 8 servings.