Creamy Chicken Mushroom Soup

Ingredients

• 1/4 cup long grain brown rice or wild rice*
• 1 chicken breast half
• 2 tablespoons butter
• 2 cups mushrooms, sliced
• 1 cup celery, chopped
• 2 tablespoons flour
• 1 teaspoon salt
• 1 cup chicken broth
• 2 cups skim milk

Directions

• 1. Cook rice in 1 cup water about 50 minutes or until liquid is absorbed. (Rice can be prepared the day before and refrigerated in a covered container.)
• 2. Cut chicken into bite-size pieces. Spray large saucepan with oil and stir-fry chicken. Remove from pan and set aside. Clean out pan.
• 3. Melt butter in same saucepan. Sauté mushrooms and celery.
• 4. Mix in flour and salt. Slowly add broth. Stir in milk with whisk and cook until soup is thickened.
• 5. Add cooked chicken and cooked rice. Heat through and serve.

Servings

• Serves 4

Tips

*Pre-cooked wild rice in packets can be purchased in grocery stores.