Creamy Chicken Rice Soup 2 Recipe

  • 1/2 cup chopped onion
  • 1 carrot, chopped (medium)
  • 2 stalks celery, chopped
  • 1/2 teaspoon minced garlic
  • 2 cans chicken broth (30 ounce cans)
  • 1/3 cup Uncooked Rice
  • 3/4 teaspoon DRIED BASIL
  • 3 tablespoons flour
  • 1 can Evaporated Milk (5 ounce can)
  • 1 package frozen diced, cooked, chicken thawed (9 ounce pkg)
  • 1/4 pepper
In a saucepan, sauté onion, carrot, celery and garlic in oil, until tender. Stir in chicken broth, rice, basil, & pepper. Bring to a boil. Reduce heat, cover & simmer for 15 minutes, until rice is tender. In 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 serve.
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