Chicken and Wild Rice Soup

INGREDIENTS:
1 cup finely chopped carrot
1 cup finely chopped onion
1 cup finely chopped celery
2 T. olive oil, divided
6 cups chicken broth
3/4 cup wild rice
12 oz. boneless, skinless chicken breasts, cut into 1/2" pieces
2 T. flour
2 T. butter
1 can evaporated skim milk

INSTRUCTIONS:
In a medium skillet, heat 1 T. oil.  Add the chicken and cook until no longer pink.  In a medium saucepan, heat remaining oil and stir in the carrots, onion, and celery.  Cook until tender, about 5 minutes.  Stir in the wild rice, chicken, and broth.  Bring to a boil, reduce heat, cover, and simmer 30 minutes or until rice is tender.  In a small bowl, combine flour and butter.  Mix well to make a smooth paste.  Stir flour mixture into broth mixture.  Cook and stir until soup is thick and bubbly.  Add evaporated milk.  Cook and stir over medium heat until milk is heated through.  Season to taste with salt and pepper.

Yield:  4-6 servings.