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1 large onion, chopped
1 large carrot, shredded
1 celery rib, chopped
1/4 c. butter or stick margarine
1/2 c. all-purpose flour
8 c. chicken broth
3 c. cooked wild rice (1 pkg.)
1 c. cubed cooked chicken breast
1/4 tsp. salt
1/4 tsp. pepper
1 c. fat-free evaporated milk
1/4 c. snipped chives (for garnish)

In a large saucepan, sauté onion, carrot and celery in butter
until tender. Stir in flour until blended. Gradually add broth.
Stir in the cooked rice, chicken, salt and pepper. Bring to a
boil over medium heat. Cook and stir 2 minutes or until thickened.
Stir in milk. Cook 3 to 5 minutes longer. Garnish with chives.
Yields 10 servings (2 1/2 quarts).

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