Chicken and Wild Rice Soup

Recipe courtesy of Milk Means More Prep time: 15 minutes Cook time: 1 hour

•1 cup shredded carrots

•1/2 cup fine ly chopped onion

• 1/ 2 cu p sliced celery

•2 cloves garlic, minced

•2 tablespoons butter or clarified butter

•4 cups chicken bro th

•4 ounces( about 2/3 cup) wild rice, rinsed and drained

•1 teaspoon dried thy me leaves

•1/4teaspoon salt

•1/4 teaspoon pepper

•12 ounces skinless, bone less chicken breast halves, cut in to 3/ 4- in ch pieces

•1 cup plain low-fat G reek yogurt

•2 tablespoons flour

•1/2 cup whip ping cream

In Dutch oven, cook carrots, onion, celery and garlic in hot butter about 2 minutes, or until tender, stirring occasionally.

Stir broth, wild rice, thyme, salt and pepper into vegetable mixture. Bring to boil. Reduce heat. Simmer, covered, 40 minutes. Stir in chicken pieces. Return to simmer, covered, 10-15 minutes, or until rice is tender and chicken is done.

In small bowl, whisk together yogurt and flour. Gradually whisk in cream. Stir into chicken mixture. Cook and stir over medium heat until boiling. Boil 1 minute. Ladle into bowls.