recipe of the week: chicken and wild rice soup

again... no picture included, but i did get my camera back, so the return of pictures is coming!

i ate a soup like this a few weeks back and it was so yummy i decided i needed to create my own! mmm....

chicken and wild rice soup
6 servings

1 cup sliced carrots
1 clove garlic, minced
½ a medium onion, chopped
2 ½ cups chicken broth
2 cups skim milk
1 ½ cups water
1 cooked chicken breast, shredded (cut into pieces then boiled in 1 ½ cups broth, 1 clove garlic and 1 bay leaf, then shredded)
1 box rice a roni wild rice, cooked as per directions but with no butter ($0.98 @ my walmart)
1 teaspoon parsley
1 teaspoon coriander
½ teaspoon cumin
½ teaspoon garlic salt
2 cups chopped, fresh spinach
salt and pepper to taste
¼ cup whole wheat flour, for thickening

1. in a large pot, sautee carrots, onion and garlic until onions are tender.
2. add milk, water, chicken broth, and seasonings. bring to a boil, reduce heat and simmer for 15 minutes.
3. whisk in flour very slowly, a little bit at a time so it doesn't get clumpy. use less than 1/4 cup if you like it thinner.
4. add wild rice, chicken and spinach and cook 5 more minutes (or long enough to heat chicken and rice through if you made them in advance and they are cold).