Chicken And Wild Rice Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 cup uncooked quick-cooking wild rice
• cooking spray
• 1 cup chopped onion
• 2 garlic cloves, minced
• 3 cups reduced-sodium fat-free chicken broth
• 1 1/2 cups cubed peeled baking potatoes
• 3 cups 2% low-fat milk
• 1/3 cup all-purpose flour
• 10 ounces light processed cheese, cubed (such as velveeta light)
• 2 cups chopped roasted cooked boneless skinless chicken breasts (about 2 breasts)
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt
• 1/4 cup chopped fresh parsley (optional)

Recipe

• 1 cook rice according to package directions, omitting salt and fat.
• 2 heat a large dutch oven over medium-high heat. coat pan with cooking spray. add onion and garlic; sauté 3 minutes. add broth and potato; bring to a boil over medium-high heat. cover, reduce heat, and simmer 5 minutes or until potato is tender.
• 3 combine milk and flour, stirring well with a whisk. add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. remove from heat; add cheese, stirring until cheese melts. stir in rice, chicken, pepper, and salt. garnish with parsley, if desired.