Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 1 garlic clove, minced
• 1 cup carrot, sliced thinly
• 1/4 cup celery, diced
• 6 cups low sodium chicken broth
• 3 cups cooked chicken, roughly chopped (this is about 3 chicken breasts cooked)
• 1 (4 1/4 ounce) package long grain and wild rice blend, with seasoning packet
• 1 teaspoon black pepper, freshly ground
• 1/2 cup all-purpose flour
• 6 tablespoons butter
• 1 cup half-and-half, low-fat
• 1 cup 1% low-fat milk

Instructions

1. In a large soup pot over medium heat, saute the onions and garlic in the olive oil for 2-3 minutes. Add the carrots and celery and continue sauteeing for another 3-4 minutes or until veggies are softened.

2. Add broth and chicken to the pot and increase heat to bring the mixture just to boiling then stir in rice but NOT the seasoning packet - keep that aside. Cover and reduce heat to low and continue to cook and stir occasionally.

3. In a measure cup, combine pepper and flour.

4. In a medium sized saucepan, melt the butter over medium heat. Stir in the contents of the seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture to form a roux. Whisk constantly.

5. Whisk in the half and half and the milk a little at a time until fully incorporated and smooth and continue cooking and whisking for 5 minutes until mixture is thickened.

6. Stir cream mixture into broth and rice. Cover and cook over a medium low heat until heated through and broth is thickened, about 15 minutes, stirring occasionally.

7. Makes approximately 10 cups of soup. Depending on the size bowl and serving you can easily feed 4-6 people.