Chicken and Wild Rice Soup

by Kelly G.

1 cup uncooked quick cooking wild rice ( or use 1 box of wild rice)
Cooking spray
1 cup chopped onion
2 cloves garlic, minced
3 cups fat free, less sodium chicken broth
1-1/2 cups cubed, peeled baking potatoes
3 cups 2% reduced-fat milk
1/3 cup all purpose flour
10 oz light processed cheese, cubed
2 cups chopped, orated chicken
1/2 tsp freshly ground black pepper
1/4 tsp salt
1/4 cups chopped fresh parsley (optional)

Cook rice according to package directions, omitting salt and fat. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; saute 3 minutes. Add broth and potatoes; bring to a boil over medicum-hogh heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.

Combine milk, 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, if desired.