Creamy Chicken ‘N’ Wild Rice Soup

• 2/3 cup uncooked wild rice
• 2/3 cup chopped onion
• 2/3 cup chopped carrot
• 2 tablespoons butter
• 6 cups reduced-sodium chicken broth
• 2 medium potatoes, peeled and cubed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup chopped fresh broccoli
• 3 cups cubed cooked chicken breast
• 1/2 cup all-purpose flour
• 1 cup fat-free half-and-half

1. Cook rice according to package directions. Meanwhile, in a large saucepan coated with cooking spray, cook onion and carrot in butter for 2 minutes. Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add broccoli; cook 3-7 minutes longer or until potatoes are tender.
2. Drain rice if necessary; fluff with a fork. Stir chicken and rice into potato mixture; heat through. In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

wild rice, onion, carrot, butter, chicken broth, potatoes, salt, pepper, fresh broccoli, chicken breast, allpurpose

Taken from www.tasteofhome.com/recipes/creamy-chicken-n-wild-rice-soup/ (may not work)