Creamy Chicken Wild Rice Soup

Recipe adapted from Cooks.com

Ingredients

• 1 medium onion, diced
• 1 large carrot, chopped small
• 1 celery rib, chopped small
• 1 small garlic clove, diced
• 1 Tbsp canola oil
• 1 tsp each dried basil, parsley, thyme
• ¼ cup all-purpose flour
• 4 cups unsalted chicken broth/stock (130 mg of sodium or less per 8 oz)
• 2 cups cooked wild rice
• 3 chicken breasts, uncooked, boneless/skinless, all natural (no sodium added), cubed
• ¼ teaspoon pepper
• 6.5 oz can mushrooms, no salt added, drained and chopped
• 12 oz can low fat evaporated milk, (2%)

Directions

In a large saucepan, sauté the onion, carrot, celery, and garlic in the oil until tender.  Add in dried herbs (basil, parsley, thyme). Stir in flour until blended, cook for 1-2 minutes.  Gradually add broth. Stir in the rice, chicken, mushrooms, and pepper. Bring to a boil over medium heat; cook and stir until chicken is cooked through and vegetables are tender. Stir in milk; cook 3-5 minutes longer.

Yield= 7.5 cups 1 serving = 1 cup