Creamy Chicken Rice Soup

INGREDIENTS

• 1/2 cup chopped carrot
• 1/3 cup finely chopped onion
• 1/3 cup chopped celery
• 2 tablespoons butter or stick margarine
• 1/4 cup all-purpose flour
• 2 (14.5 ounce) cans reduced sodium chicken broth
• 2 cups cooked long-grain rice
• 1 cup cubed cooked chicken
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder
• 1 cup 2% milk
• 2 tablespoons lemon juice
• 1 tablespoon white wine

DIRECTIONS

1. In a large saucepan, saute the carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through.