Categories: Soup

Ingredients

• 1 tbsp. canola oil
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1/2 cup chopped onion
• 1/2 tsp minced garlic
• 1/3 cup uncooked long grain rice
• 3/4 tsp dried basil
• 1/4 tsp pepper
• 2 cans (14.5 oz. each) chicken broth
• 3 tbsp. all-purpose flour
• 5 oz. can evaporated milk
• 2 cups cubed cooked chicken breast

Directions

1. In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add the garlic; cook and stir 1 minute. Stir in the rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.

2. Mix the flour and milk until smooth; stir into soup. Bring soup to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

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