Chicken, Spinach and Wild Rice Soup
Chicken, Spinach and Wild Rice SoupIngredients1 (14-ounce) can reduced-sodium chicken broth1¾ cups chopped fresh carrots2 cups cooked wild rice2 (10¾ -ounce) cans condensed reduced-fat cream of chicken soup1 teaspoon dried thyme¼ teaspoon dried sage¼ teaspoon black pepper1½ cups cooked chicken2 cups coarsely chopped baby spinach½ cup fat-free half-and-half cream or fat-free milkDirectionsBring broth to a boil in mediums saucepan. Add carrots; cook for 10 minutes.Add rice, soup, thyme, sage and pepper to saucepan. Bring to a boil. Stir in chicken, spinach and milk. Cook, stirring occasionally, about 2 minutes or until heated through. Makes 6 servings.