Easy Cream of Wild Rice Chicken Soup

Easy Cream of Wild Rice Chicken Soup 1 medium onion, chopped 1 large carrot, shredded 1 stalk celery, chopped 2 tablespoons margarine 1⁄2 cup all-purpose flour 8 cups fat-free or regular chicken broth 3 cups cooked long grain and wild rice blend 6 ounces cooked boneless skinless chicken breasts, cubed 1⁄4 teaspoon salt 1⁄4 teaspoon pepper 1 cup evaporated milk Melt margarine and sauté onion, carrot and celery in a large saucepan until tender. Add flour and stir until blended. Stir chicken broth in gradually. Add rice, chicken, salt and pepper. Bring to a boil over medium heat. Cook and stir for approximately 2 minutes or until soup thickens. Stir in evaporated milk. Cook for five more minutes or until soup is heated through.