This is one of my favorite comfort soups.  It is so yummy and easy.  I have to triple it for my family!  I also made Crusty French Bread (which you can find in the archives).

1/2 c. chopped carrot

1/3 c. finely chopped onion

1/3 c. chopped celery

1 garlic clove, minced

2T butter

1/4 c. flour

2 14-1/2 oz. cans chicken broth

2 c. cooked rice (I use brown)

1 c. cubed cooked chicken

1/2 tsp. salt

1/4 tsp. pepper

1 cup 2% milk

2 T lemon juice

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

Yield 6 servings

1 c. = 4 WW points

I use either leftover chicken or boneless/skinless breasts that I sprinkle with lemon pepper seasoning and bake.  I also use skim milk.