Chicken & Wild Rice Soup

Adopted from the recipe at Betty Crocker.

I liked the concept of this recipe, but changed it just a bit to make it more family-friendly at our house.  Well, heck, to make it more mommy and daddy friendly!  And this delivered.  Yum!  A perfect fall lunch or dinner.  I doubled the batch and will be freezing some for quick lunches/meals when DH is TDY (business trip in civilian terms).

Chicken and Wild Rice Soup
Servings: About 12
Time- About 40 minutes (if chicken is cooked)

Ingredients:
1 tablespoon butter
2 tablespoons canola or soybean oil
1/2 cup Gold Medal® all-purpose flour
2 cups water
2 cups cut-up chicken (about 2 breasts)
3 1/2 cups Organic Chicken Broth (1, 32 oz container)
1 1/2 cups Wild Rice Blend
1 Tbsp Spice Mix
1 cup original soy milk or fat-free (skim) milk
Slivered almonds for garnish (optional)

Directions:
1.Melt butter in 5-quart Dutch oven over medium heat. Stir in oil and flour with wire whisk until well blended. Stir in water, chicken, water, broth, rice and rice seasoning.

2.Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cover and simmer about 25 minutes or until rice is tender.

3.Stir in milk; heat just to boiling. Remove from heat. Sprinkle each serving with almonds.