Creamy Chicken & Wild Rice Soup

Saute chopped onion, garlic, celery & carrot in some butter.  Add 8 cups chicken broth, 4 cups water, 4 cooked, boneless chicken breast halves, shredded.  Bring to just boiling.  Stir in rice from 2 packages quick cooking long grain and wild rice.  Cover & Remove from heat.  In a small bowl, combine 1 tsp salt, 1 tsp pepper, 1 1/2 cups flour.  In a medium saucepan, melt 1/3 cup butter over low heat.  Stir in contents of seasoning packets until mixture is bubbly.  Reduce heat to low, then stir in flour mixture by tablespoons to form a roux.  Whisk in 4 cups heavy cream, 1/2 & 1/2 or 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 - 15 minutes