2/3 c. uncooked wild rice
2/3 c. chopped onion
2/3 c. chopped carrot
2 Tbls. butter
6 c. (48 oz.) chicken broth reduced-sodium
2 medium potatoes, peeled and cubed
1/2 t. salt
1/2 t. pepper
1 c. chopped fresh broccoli
3 c. shredded cooked chicken breast
1/2 c. all-purpose unbleached white flour
1 c. half-and-half
Cook rice according to package directions. Set aside.
In a large saucepan coated with nonstick cooking spray, cook onion and carrot in butter for 2 minutes.
Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Add broccoli; cook 5-7 minutes longer or until potatoes are tender.
Drain rice, if necessary; fluff with a fork.
Stir chicken and rice into potato mixture; heat through.
In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.