creamy chicken rice soup

By darl

Ingredients

• 1/2 cup chopped onion
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1 tablespoon canola oil
• 1/2 teaspoon minced garlic
• 2 cans (14-1/2 ounces each) chicken broth
• 1/3 cup uncooked long grain rice
• 3/4 teaspoon dried basil
• 1/4 teaspoon pepper
• 3 tablespoons all-purpose flour
• 1 can (5 ounces) evaporated milk
• 1 package (9 ounces) frozen diced cooked chicken, thawed

Preparation

Step 1

Directions
In a large saucepan, saute the onion, carrot, celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken; heat through. Yield: 5 servings.