. 1 can (14oz) reduced-sodium chicken broth
. 1 3/4 cups of chopped carrots
. 2 cups cooked wild rice
. 2 cans condensed cream of chicken soup
. 1 tsp. dried thyme
. 1/4 tsp. dried sage
. 1/4 tsp. black pepper
. 1 1/2 cups cooked chicken
. 2 cups coarsely chopped spinach
. 1/2 cup fat-free milk
1. Bring broth to a boil and then add carrots. Cook for 10 min.
2. Add rice, soup, thyme, sage and pepper. Bring to boil.
3. Stir in chicken, spinach and milk. Cook, stirring occasionally, until heated through.