Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 cups reduced sodium chicken
1/2 lbs. boneless skinless chicken breasts, cut into cubes
1/2 cup white long grain rice
1/4 cup wild rice
2 tablespoons olive oil
2 tablespoons all-purpose flour
¼ teaspoon ground black pepper
2 tablespoons all-purpose flour
2 cups evaporated milk
¼ cup celery	Trimmed, washed and diced
¼ cup carrots	Trimmed, washed and sliced
2 tablespoons minced dried onion
1 tablespoon dried parsley flakes
1 teaspoon poultry seasoning
½ teaspoon garlic powder

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large soup kettle, over medium heat cook and stir chicken in oil for 5-10 minutes.  Add the celery, carrots, onion, parsley flakes, poultry seasoning, garlic powder and flour. Mix well. Cook for 5 minutes
2	Add the broth, white rice, wild rice and bring to a boil.  Reduce heat to low and simmer for 20-30 minutes or until rice is tender. Add evaporated milk and heat through.	Cook until internal temperature reaches 165°F.