Creamy Chicken Rice Soup
Servings 4 servings
Calories
Ingredients
- 1 Tbsp canola oil
- 1 medium carrot chopped
- 1 celery rib chopped
- ½ cup chopped onion
- ½ tsp minced garlic
- ⅓ cup uncooked long grain rice
- ¾ tsp dried basil
- ¼ tsp pepper
- 2 14.5 oz cans chicken broth
- 3 Tbsp flour
- 1 5 oz can evaporated milk
- 2 cups cubed cooked chicken breast
Instructions
- In a large stock pot, add oil along with carrot, celery and onion. Saute over medium heat until tender. Add garlic; cook and stir 1 minute.
- Add in rice, seasonings and broth. Stir to combine and bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 15 minutes.
- in a bowl, whisk flour and milktogether until smooth. Stir into soup and bring to a boil. Cook and stir for about 2 minutes until thickened. Stir in chicken and heat through. Makes 4 servings.