Chicken And Wild Rice Soup

• 1/2 cup brown and wild rice blend
• 1 bay leaf
• 1 cup chopped onion
• 1/2 cup thinly sliced celery
• 1/2 cup thinly sliced carrot
• 2 garlic cloves, minced
• 2 cups shredded cooked dark meat chicken
• 1/4 cup dry white wine
• 2 1/2 cups fat-free, lower-sodium chicken broth
• 1 cup water
• 1/2 cup half-and-half
• 1 1/2 teaspoons chopped fresh sage
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Combine brown and wild rice blend and bay leaf in a large saucepan; cook according to rice package directions, omitting salt and fat. Discard bay leaf. Heat pan over medium-high heat; coat with cooking spray. Add onion, celery, and carrot; saute 3 minutes. Add minced garlic; saute for 30 seconds, stirring constantly. Stir in chicken, and cook 3 minutes, stirring occasionally. Add wine; cook for 1 minute. Add chicken broth and water; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in rice. Remove from heat, and stir in half-and-half, sage, salt, and pepper.

brown, bay leaf, onion, celery, carrot, garlic, chicken, white wine, chicken broth, water, fresh sage, salt, black pepper

Taken from www.myrecipes.com/recipe/chicken-wild-rice-soup-0 (may not work)