• 1 Tbsp Land o’ Lakes light butter made with canola oil
  • 1 small onion, diced
  • 5 ribs celery, chopped
  • 2 cups or 4 medium carrots, peeled and diced
  • 3 (14.5 oz) cans or 43.5 oz reduced sodium chicken broth
  • 2 cups skinless, boneless chicken or rotisserie chicken with no skin, cooked and diced 
  • 1 (6 oz.) box Long Grain & Wild Rice with seasoning packet ( I use Uncle Bens)
  • 1 cup fat free half and half
  • 1 cup unsweetened almond milk
  • 1/2 cup all purpose flour
  • 1/2 tsp garlic powder or 1 garlic clove, minced 
  • 1/4 tsp dried thyme or 1 Tbsp fresh thyme 
  • 1/4 tsp dried rosemary or 1 Tbsp fresh rosemary
  • 1/4 tsp black pepper
  • 1/2 tsp salt


  1. In large Dutch oven or pot, melt light butter. Add onions, celery and carrots on medium low heat.
  2. Sauté vegetables for 10 minutes or until vegetables are softened. Pour in chicken broth.
  3. Add garlic powder and dry seasonings. Pour in rice and the seasoning packet. 
  4. Cover and reduce heat to simmer for 20 minutes, stirring occasionally.
  5. In a small mixing bowl, whisk 1 cup unsweetened almond milk and 1 cup half and half with 1/2 cup flour until smooth. 
  6. Pour cream and flour mixture into soup. Whisk until well combined. Stir in diced or shredded cooked or rotisserie chicken.
  7. Cook on low for 8-10 minutes or until rice is soft and soup has thickened.
  8. Serve warm. Garnish with fresh thyme, desired.
  9. Store leftovers in an air tight container in the refrigerator for up to 10 days. 

Makes 8 (1 and 1/4 cup) servings

4 Points® per serving


Nutrition Information:





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