Creamy Chicken and Rice Soup

In a large saucepan, saute the onion, carrot, and celery in butter until tender. Stir in the flour until blended. Gradually add broth. Stir in the rice, chicken, poultry seasoning, salt, and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in milk; cook 3-5 minutes longer. Makes 10 (1-cup) servings.

Note: to make this dairy free, use a dairy free margarine (like Smart Balance Light) and evaporated soy (or almond, rice, etc.) milk. To make evaporated soy milk, boil 2 cups of soy milk in a saucepan until the milk is reduced to 1 cup.

Nutrition (calculated with soy milk and Smart Balance spread): 191 cal, 7g fat, 1g saturated fat, 0g trans fat, 9mg cholesterol, 1014mg sodium, 24g carbs, 1g fiber, 2g sugars, 8g protein, 29% vit. A, 2% vit. C, 9% calcium, 11% iron.