Creamy Chicken and Rice Soup

Cook rice according to package directions, omitting salt and fat, such as butter.

Heat a large Dutch oven or soup pot over medium-high heat. Coat pan with cooking spray.

Add onion and garlic, and sauté for 3 minutes. Add broth and potato, and bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 5 minutes or until potato chunks are tender.

In another bowl, combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture. Cook 5 minutes or until slightly thick, stirring constantly.

Remove from heat and add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley.