Ingredients
1 large onion, chopped1 large carrot, shredded1 celery rib, chopped1/4 cup butter1/2 cup all-purpose flour8 cups reduced-sodium chicken broth3 cups cooked wild rice1 cup cubed cooked chicken breast1/4 teaspoon salt1/4 teaspoon pepper1 cup fat-free evaporated milk1/4 cup minced chives
Preparation
In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives.
