Chicken and Wild Rice Soup 
The perfect recipe for a super-easy and satisfying fall supper!3 cans (14 ounces each) reduced sodium chicken broth (divided)
1 package (6 ounces) long grain and wild rice (original recipe)
1 package (10 ounces) frozen chopped broccoli
4 boneless, skinless chicken breast halves, cut into 1/2-inch pieces
(about 1 pound)
3 tablespoons flour
2 cups half-and-half (regular or fat-free)
Set 1/2 cup of the broth aside. In large saucepan, stir together remaining broth and rice with its seasonings; cover and bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally. Stir in broccoli and chicken. Cover and simmer stirring occasionally until chicken is cooked and rice is tender, about 15 minutes. Stir flour into reserved broth. Add to soup; bring to a boil and cook until slightly thickened. Stir in half-and-half; cook until heated through, about 3 to 4 minutes.
Makes 4-6 servings EAT HEARTY TIP Use fat free half-and-half. Servings: Per serving Calories: 325 Cholesterol: 73 mg
Fat: 11 g
Sodium: 879 mg
Carbohydrates: 30 g
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