Creamy Chicken and Rice Soup

1 cup diced onion

2 medium carrots, sliced

2 celery ribs, chopped

2 TBS canola oil

1 tsp. minced garlic

4 cans (14.5 oz each) chicken broth

2/3 cup uncooked long grain rice

1-1/2 tsp. dried basil

1/2 tsp. pepper

6 TBS all-purpose flour

2 cans (5 oz each) evaporated milk

18 oz. cooked chicken, diced or shredded (can use canned)

1.  In a large saucepan, saute the onion, carrot, and celery in oil until tender.

2.  Add garlic; cook 1 minute longer.

3.  Stir in the broth, rice, basil, and pepper.  Bring to a boil. 

4.  Reduce heat and simmer for 15 minutes or until rice is tender. (It takes longer for my rice to cook)

5.  In a small bowl, combine flour and milk until smooth; stir into soup.  Bring to a boil.

6.  Cook and stir for 2 minutes or until thickened.

7.  Stir in chicken; heat through.

Serves 6-8
From Bree