Chicken and Wild Rice Soup

2/3 cup chopped onion

2/3 cup chopped carrot

2 cloves crushed garlic

2 tablespoons butter

6 cups reduced-sodium chicken broth

2 medium potatoes, peeled and cubed

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup chopped fresh broccoli

1 cup corn kernels

3 cups cubed cooked chicken breast

1/2 cup all-purpose flour

1 cup fat-free half-and-half

Prepare the rice according to package directions, but use the chicken broth instead of water.

2 minutes. Add the carrots and potatoes let it cook for another

2-3 minutes. Pour in the broth and season it with salt and pepper. Cover the pot and let the soup simmer for 10 minutes before adding the broccoli and corn. Stir and cook for another

8-10 minutes. Adjust cooking time as needed, check if the potatoes and carrots are soft enough. You can also dice the vegetables in smaller sizes for faster cooking.

Once the rice is cooked, let it stand for 5 minutes before fluffing it with a fork.

In a bowl, combine the flour and half and half. Mix well until the flour dissolves.

3 minutes. Stir in the half and half mixture gradually. Let it simmer for another

5 minutes or until the soup becomes a little thick.

Serve warm.

Photo Courtesy of: whitneyinchicago Tweet