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.

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.

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