CREAMY CHICKEN AND RICE SOUP

4 Cups Chicken Stock
2-3 Cups Water
1 Whole Chicken, already baked or a rotisserie one
1/2 Cup Finely Chopped Carrot
1/2 Cup Finely Chopped Onion
3/4 Cup Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Cup Butter
1 Minced Garlic Clove
2 Cups Heavy Cream or Whole Milk
1 Box Uncle Ben's Long Grain and Wild Rice


In a small pan, melt 2 teaspoons butter. Add the chopped carrots and onion to the butter and saute until they are soft. Remove from heat and set aside. Remove chicken from bone and add to the chicken broth and water in a large stockpot or pan. Bring to a gentle boil. Add the rice to the boiling water (but save the season packet for later), along with the sauteed carrots and onion. Remove from heat and set aside. In a medium saucepan, melt the 1/2 cup butter. Add to it the reserved season packet from the rice. Add in the minced garlic, salt and pepper. Slowly stir in the flour until a thick roux is formed. To this, slowly wisk in the heavy cream or milk. Heat over medium heat for a few minutes until thick and cramy. Slowly wisk the flour roux into the soup and mix well. Heat over medium low heat for 30 minutes, stirring often.