Really comforting.
Ingredients
| Oil (canola) | 1 Tbsp |
| Carrot (chopped) | 1 large |
| Celery (chopped) | 1 large rib |
| Onion (chopped) | 1/2 Cup |
| Garlic (minced) | 1 tsp |
| Long Grain Rice (dry) | 1/3 Cup |
| Dried Basil | 3/4 tsp |
| Pepper | 1/2 tsp |
| Chicken Broth | 29 oz |
| Evaporated Milk | 5 oz |
| Flour | 3 Tbsp |
| Chicken(cooked, cubed) | 2 Cups |
Directions
- In a large saucepan, heat oil.
- Add carrot, celery, and onion. Cook over medium/high heat until tender.
- Add garlic. Cook for 1 more minute.
- Add rice, basil, pepper, and broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until rice is fully cooked.
- In a small bowl, mix evaporated milk and flour. Stir until completely smooth.
- Add milk mixture to soup. Stir.
- Add cooked chicken.
- Heat and serve!