Cream of Chicken Wild Rice Soup

serves 10 ( 1 c. = 5 points +)

1 large onion, chopped

1 large carrot, shredded

1 celery rib, chopped

¼ c. light butter

½ c. flour

8 c. fat free chicken broth

3 c. cooked wild rice

1 lb. boneless, skinless chicken breast, cooked and cubed

salt and pepper to taste

1 c. (2%) evaporated milk

In a large pot, saute carrot, onion and celery in butter until tender. Stir in flour. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil; cook and stir until thickened. Stir in evaporated milk. Cook an additional 3-5 minutes.