This recipe is from Cooking Light, but with my alterations.
Ingredients
1 cup instant brown rice
1 cup instant brown rice
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cans chicken broth
1-1/2 cups cubed peeled baking potato
3 cups skim milk
1/3 cup all-purpose flour
10 ounce light processed cheese, cubed (such as Velveeta Light)
2 cups chopped roasted skinless, boneless chicken thighs
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Preparation
Cook rice according to package directions.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 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 potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt.
(There was plenty of seasoning in soup when served at the table, didn't add more).
