Chicken and Wild Rice Soup

  My husband likes to find new recipes.  He found this one at myrecipes.com and it quickly   became one of my favorites!

Ingredients:

1 cup uncooked quick-cooking wild rice

Cooking spray

1 cup chopped onion (I use less)

2 garlic cloves, minced

3 cups fat-free, less-sodium chicken broth

1 ½ cups cubed peeled baking potato

3 cups 2% reduced-fat milk (I use skim)

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)

½ teaspoon freshly ground black pepper

¼ teaspoon salt

¼ cup chopped fresh parsley (optional)

1. Cook rice according to package direction, omitting salt and fat.
2. Heat a large Dutch oven over medium-high heat.  Coat pan with cooking spray.  Add onion and garlic; sauté for 3 minutes. 
3. Add broth and potato; bring to a boil over medium-high heat.
4. Cover, reduce heat, and simmer 5 minutes or until potato is tender.  (Make sure potato is all the way cooked, it will not cook any more, so if it is not cooked enough now, it will not be cooked enough when you eat the soup!)
5. Combine milk and flour, stirring well with a whisk. 
6. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring until cheese melts.
7. Stir in rice, chicken, pepper and salt.  Garnish with parsley, if desired.