Chicken and Wild Rice Soup

From Cooking Light.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 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)

Directions

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.