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Chicken & Wild Rice Soup

Created by amafor3 on November 9, 2011

160 grams dry wild rice (1 cup dry quick-cooking, Uncle Ben's Long Grain and Wild Rice)
Cooking spray, to coat dutch oven
1 cup chopped yellow onion
2 garlic cloves, minced
3 cups low-sodium chicken broth
1 1/2 cups chopped potato (peeled baking potato)
3 cups 2% milk

1/3 cup all-purpose flour
10 ounces processed cheese (cubed, Velveeta Light)
17 1/2 ounces cooked chicken breast (2 cups chopped skinless boneless chicken breasts, about 2 breasts)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup fresh chopped fresh parsley (optional)

Step 1: Cook wild rice according to package directions omitting salt and fat.
Step 2: Heat a Dutch oven over medium high heat. Coat dutch oven with cooking spray and add onion and garlic. Saute for 3 minutes then add chicken broth and potatoes and bring to a boil over medium high heat. Lower heat, cover with a lid and simmer for 5 minutes or until potatoes are fork tender.
Step 3: Whisk together flour and milk. Stirring constantly add flour mixture to potato mixture and cook for 5 minutes or until slightly thick. Remove dutch oven from heat and add cheese stirring until it melts. Add rice, chicken, pepper and salt and blend all together. If desired garnish with parsley and serve.