Ingredients
2/3 cup uncooked wild rice2/3 cup chopped onion2/3 cup chopped carrot2 tablespoons butter6 cups reduced-sodium chicken broth2 medium potatoes, peeled and cubed1/2 teaspoon salt1/2 teaspoon pepper1 cup chopped fresh broccoli3 cups cubed cooked chicken breast1/2 cup all-purpose flour1 cup fat-free half-and-half
Preparation
Cook rice according to package directions. Meanwhile, in a large saucepan coated with cooking spray, cook onion and carrot in butter for 2 minutes. Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add broccoli; cook 3-7 minutes longer or until potatoes are tender.
Drain rice if necessary; fluff with a fork. Stir chicken and rice into potato mixture; heat through. In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
