Chicken and Wild Rice Soup

  • 1  cup  uncooked quick-cooking wild rice
  • Cooking spray
  • 1  cup  chopped onion
  • 2  garlic cloves, minced
  • 3  cups  fat-free, less-sodium chicken broth
  • 1 1/2  cups  cubed peeled baking potato
  • 3  cups  2% reduced-fat milk
  • 1/3  cup  all-purpose flour
  • 10  ounce  light processed cheese, cubed (such as Velveeta Light)
  • 2  cups  chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • 1/2  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  salt
  • 1/4  cup  chopped fresh parsley (optional)

Preparation

Cook rice according to package directions, omitting salt and fat.

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.

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.

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