Ingredients
1 med. onion, chopped
1 bunch scallion onions, chopped
1 celery rib, chopped
3/4 cup carrots, diced
1/4 c. butter
48 oz. (6 c.) chicken broth
3 c. cooked wild rice (1 c. dry)
2 c. shredded cooked chicken breast
1/4 t. salt
1/2 t. pepper
1/3 c. flour
12 oz. can low-fat evaporated milk
1/4 c. fresh chives, snipped
Instructions
In a large soup kettle, sauté onions, carrots and celery in butter until tender.
Add broth and stir in rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for another 20 minutes until carrots are tender..
Mix evaporated milk and flour and stir with a wire whisk until smooth; gradually stir into soup. Cook 5 minutes longer until thickened.
Garnish with chives.
NOTE: Yields 10 servings