Chicken and Wild Rice Soup

This soup won the award for best soup two years in a row from the families at Harvard Business School. :)

1 cup uncooked quick-cooking wild rice
cooking spray
1 cup chopped onion

1/2 cup Chopped celery

1/2 cup chopped carrot
2 garlic cloves, minced
3 cups fat-free, less sodium chicken broth
1 1/2 cups cubed peeled baking potato
3 cups reduced fat milk
1/3 cup all purpose flour
2 cups shredded cheddar cheese, or 10 ounces light processed cheese, cubed (such as Velveeta Light)
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 tsp. freshly ground pepper
1/4 tsp. salt
1/4 c. chopped fresh parsley (optional)

More seasoning salt to taste 

Cook rice according to package directions, omitting salt and fat.

Heat large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, carrots, celery and garlic; saute 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.

Combine milk and flour, stirring well with a whisk. Add the milk mixture to the potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from the heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.