Creamy Chicken & Wild Rice Soup
4-5 cups chicken broth
2 cups water
5 chicken breast tenderloins
1 box Long Grain Wild Rice w/Seasoning (I used Rice-a-Roni "natures way")
1/2 tsp salt
1 tsp pepper
3/4 cup all purpose flower
1/2 cup butter
2 cups skim milk
1 cup shredded carrots
1/2 cup baby spinach
Bring a pot of water to boil. Add chicken tenderloins and boil till cooked. Once the chicken is cooled enough, shred it.
In a soup pot over medium heat, combine the broth, water and chicken & vegetables. Bring to boiling, then stir in rice, saving seasoning packet for later. Cover and remove from heat.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.