Ingredients
1 tablespoon canola oil1 medium carrot, chopped1 celery rib, chopped1/2 cup chopped onion1/2 teaspoon minced garlic1/3 cup uncooked long grain rice3/4 teaspoon dried basil1/4 teaspoon pepper2 cans (14-1/2 ounces each) reduced-sodium chicken broth3 tablespoons all-purpose flour1 can (5 ounces) evaporated milk2 cups cubed cooked chicken breast
Preparation
In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.
Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.
