Chicken And Brown Rice Soup

• 2 quarts Reduced Sodium Chicken Broth
• 8 ounces, weight Fresh Mushrooms, Chopped
• 2 stalks Celery, Chopped
• 2 whole Carrots, Chopped
• 1 whole Onion, Diced
• 1 cube Chicken Bouillon
• 1 Tablespoon Fresh Parsley, Chopped
• 1 clove Garlic, Minced
• 1 teaspoon Fresh Thyme, Minced
• 1/4 cups Light Butter
• 1/4 cups All-purpose Flour
• 1-1/4 cup Low-fat Buttermilk
• 1/2 cups White Wine
• 3 cups Cooked Brown Rice
• 2 cups Boneless, Skinless Chicken Breast, Cubed

1. In a large soup or stock pot, combine the first nine ingredients (broth, mushrooms, celery, carrots, onion, chicken bouillon, parsley, garlic, thyme). Bring to a boil. Reduce heat, cover and let simmer for 30 minutes.
2. In a Dutch oven, melt butter, slowly whisk in flour until smooth to make a roux. Gradually whisk in broth mixture and bring to a boil. Cook and stir for 2 minutes or until thickened.
3. Whisk in buttermilk and wine, followed by rice and chicken. Reduce heat and simmer until everything is heated through.

chicken broth, mushrooms, stalks celery, carrots, onion, chicken bouillon, fresh parsley, clove garlic, fresh thyme, ubc, ubc, buttermilk, white wine, chicken

Taken from tastykitchen.com/recipes/soups/chicken-and-brown-rice-soup/ (may not work)