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