1 c wild rice blend (I use Rice Select Royal Blend*), uncooked
1.5 bay leaves
½ tsp dried thyme
½ tsp dried sage
1 clove garlic, minced
2 tbsp butter
¼ c flour
2 c 2% milk
salt and pepper, to taste
green onion for garnish, if desired
Instructions
In a large soup pout heat 2 tsp olive oil over medium heat. Add the carrots, celery, and onion and saute until soft, about 5-7 minutes.
During the last minute or so of cook time add the minced garlic and salt and pepper, to taste (I do about 4 turns of both salt and pepper).
Stir in the chicken broth, thyme, sage, and bay leaves. Add the raw chicken breasts and cover until the broth begins to boil.
One boiling reduce to a low simmer and stir in rice. Cover pot and cook chicken and rice for about 20 minutes.
After 20 minutes remove chicken from pot, shred, and return to soup. Keep soup over low heat.
In a small sauce pan melt the 2 tbsp butter over medium heat. Whisk in ¼ c of flour until a thick paste forms. Cook about 2 minutes and then slowly whisk in 2 c milk, breaking up clumps, until milk mixture is smooth. Cook the mixture until it starts to thicken, about 5-7 minutes.
Stir milk mixture into the chicken soup. Adjust salt and pepper to taste. Enjoy!
Notes
Makes 8 servings (~ 1 heaping cup) at 5 Blue WW SmartPoints/6 Green WW SmartPoints.
*This rice blend is 12 smart points for 1 cup of uncooked rice. If you use a different brand you may want to check/recalculate the points to see if the value changes*
Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.