Chicken and Wild Rice Soup

2 cups cooked wild rice or 1 pouch Uncle Ben’s Whole Grain Medley

2 Tbs EVOO, 1 Tbs Butter (for flavor)

1 medium onion, finely chopped
1 clove of garlic finely diced

2 carrots, peeled & diced

2 stalks celery, diced

4 tablespoons all purpose flour

4 cups chicken stock

1 cup low fat milk

1 cup fat free half and half

2 cups diced, cooked chicken

1/2 teaspoon dried rosemary crushed

salt and pepper to taste

Directions:
Prepare rice according to directions on package and reserve or use the already cooked pouch.



In a large saucepan, melt butter in EVOO over medium heat. Saute onion, carrot and celery; stir frequently until soft but not browned, about 7 minutes add garlic and continue to cook another minute or two (do not let the mixture brown). Stir in flour and cook for 1 minute. Stirring constantly, gradually add stock, bring to a boil and cook for 2 minutes (this will make the mixture creamy). 



Add chicken, rosemary and rice, reduce heat to low and gently cook for 10 minutes; add milk and half and half (can use all milk or evaporated milk if desired) continue to warm the mixture but be careful not to boil. Adjust seasoning with salt and pepper.
Serves 6 but recipe can be cut in half for smaller servings or just 2 people.