Cook rice according to package directions, omitting salt and fat.
Heat a large Dutch oven or soup pot over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley.
Add Fresh Herbs: Fresh parsley or fresh thyme can really brighten the soup.
Short cut tip: A rotisserie chicken is a great quick way to make the soup.
Variation tip: Cornstarch can also replace the flour mixture.
Alternate ingredient: Brown rice or white rice are a good alternative.
Alternate cooking method tip: Make this soup in the slow cooker.
Dietary consideration tip: A low fat or fat free milk can make this wild rice blend soup a little lower in fat.
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