4 1/2 c Chicken Broth (either homemade of fat free canned - homemade adds more flavor!)
12 oz cooked cubed chicken
12 oz evaporated skimmed milk
1 c wild rice
1/2 c skim milk
1/4 c flour
2 c sliced carrots
1 c chopped celery
1 large onion chopped
1 pkg fresh sliced mushrooms
1 /2 c chopped green pepper
Spray soup kettle with cooking spray and sautee carrots, celery, onions, peppers and rinsed wild rice for 5 min. Add broth to vegetables and rice, bring to a boil, turn down heat and simmer about 1 1/2 hours or until rice is done. Toss in cooked chicken and return to a boil. Meanwhile, mix 1/2 c skim milk and 1/4 c flour together with a fork. Pour milk mixture into soup and cook until thickened, about 5 minutes. Next pour in can of evaporated milk and toss in sliced mushrooms. Cook another 5 minutes or until heated through and the mushrooms are cooked.
The recipe thickens after it has been colled or frozen, so if needed, add more broth when reheated. I used canned wild rice - about 1 3/4 c worth.
12 svgs = 1 c per svg
3 WW pts per cup