Chicken and wild rice soup is an easy, quick recipe you can get on the table for your family. Enjoy it tonight!

Chicken and Wild Rice Soup
(makes 8 servings)

Ingredients:

1 cup uncooked quick-cooking wild rice

Cooking spray

1 cup chopped onion

2 garlic cloves, minced

3 cups fat-free, less-sodium chicken broth

1 1/2 cups peeled, cubed baking potato

3 cups 2% reduced-fat milk

1/3 cup all-purpose flour

10 ounce light processed cheese, cubed (such as Velveeta Light)

2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 cup chopped fresh parsley (optional)

Preparation:

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; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.

Combine milk and 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.

Nutritional Information, 1 ¼ cups per serving:

Calories: 280

Calories from fat: 23%

Fat: 7g

Saturated fat: 4g

Monounsaturated fat: 1g

Polyunsaturated fat: 0.5g

Protein: 24.9g

Carbohydrate: 28.7g

Fiber: 1.6g

Cholesterol: 52mg

Iron: 1.1mg

Sodium: 879mg

Calcium: 329mg