In a large pot over medium heat, combine broth and water. Bring to just boiling then stir in rice and seasoning packets. Cover, reduce heat, and simmer for 20 Minutes.
While the rice is simmering, chop the vegetables. Add vegetables to the broth and rice.
In a small bowl, combine the salt, pepper, and flour. In a medium saucepan over medium heat, melt the butter. Reduce the heat to low, then stir in flour mixture by tablespoons until smooth and slightly bubbly, to form a roux. Cook flour mixture for several minutes then whisk in cream A LITTLE AT A TIME until fully incorporated and smooth. Cook until thickened, 5 Minutes.
Stir cream mixture into broth and rice. Add cooked chicken. Cook over medium heat until heated through, about 20 Minutes or until the vegetables are cooked and ready and the wild rice has split. Enjoy!
