This is my new favorite chicken soup!  It was super easy, creamy, warm, and comforting.

1 onion, chopped

1 carrot, shredded

1 celery rib, chopped

1/4 cup light butter

1/2 cup flour

8 cups fat free chicken broth

3 cups cooked wild rice

1 pound chicken breast, cooked and cubed

S & P to taste

1 cup fat free evaporated milk

In a large pot, saute carrot, onion and celery in butter until tender.  Stir in flour.  Gradually add broth.  Stir in the rice, chicken, salt and pepper.  Bring to a boil; cook and stir until thickened.  Stir in evaporated milk.  Cook an additional 3-5 minutes.

Makes 10 servings of 1 cup each for 4 pts