Easy Cream of Wild Rice Chicken Soup


1 medium onion, chopped
1 large carrot, shredded
1 stalk celery, chopped
2 tablespoons margarine
1⁄2 cup all-purpose flour
8 cups fat-free or regular chicken broth
3 cups cooked long grain and wild rice blend
6 ounces cooked boneless skinless chicken breasts, cubed
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 cup fat-free or regular evaporated milk

Melt margarine and sauté onion, carrot and celery in a large saucepan until tender.
Add flour and stir until blended.  Stir chicken broth in gradually.  Add rice, chicken, salt and pepper.  Bring to a boil over medium heat.  Cook and stir for approximately 2 minutes or until soup thickens.  Stir in evaporated milk.  Cook for five more minutes or until soup is heated through.
photo: food. com


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