Light Chicken-Wild Rice Soup

 

4

slices bacon

3

boneless skinless chicken breast halves, cut into 3/4-inch pieces

1

box (6.2 oz) quick-cooking long-grain and wild rice mix (with seasoning packet)

2

cans (14 oz each) fat-free chicken broth with 33% less sodium

4

cups fat-free (skim) milk

3/4

cup all-purpose flour

1 1/2

teaspoons diced pimientos

1

tablespoon dry sherry, if desired

• 1 Cook bacon until crisp. Drain on paper towel; crumble and set aside.
• 2 In nonstick Dutch oven or 4-quart saucepan, mix chicken, rice with contents of seasoning packet and broth. Heat to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes or until rice is tender.
• 3 In small jar with tight-fitting lid, shake 1 cup of the milk and the flour until well blended.
• 4 Add flour mixture, remaining 3 cups milk, the bacon, pimientos and sherry to rice mixture; cook over medium heat, stirring constantly, until soup is bubbly and thickened and chicken is no longer pink in center. If desired, season to taste with salt and pepper.