Chicken and Wild Rice Soup

Ingredients

• 1.5 cups baking potato cubed peeled
• 0.5 teaspoon pepper black freshly ground
• 3 cups less-sodium chicken broth fat-free
• 0.3 cup flour all-purpose
• 2  garlic cloves minced
• 3 cups milk 2% reduced-fat
• 1 cup onion chopped
• 10 ounce processed cheese light cubed (such as Velveeta )
• 1 cup quick-cooking rice wild uncooked
• 2 cups roasted boneless skinless chopped ( 2 breasts)
• 0.3 teaspoon salt 

Equipment

• frying pan
• whisk
• dutch oven

Directions

1. Cook rice according to package directions, omitting salt and fat.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
3. Add onion and garlic; saut 3 minutes.
4. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
5. Combine milk and flour, stirring well with a whisk.
6. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly.
7. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt.
8. Garnish with parsley, if desired.