Chicken and Rice Soup

Who doesn’t love a bowl of warm and creamy soup on a blustery day? This one is a winner and can be ready in half an hour!
Serves 4

Ingredients:
1 tablespoon canola oil
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup chopped onion
1/2 teaspoon minced garlic
1/3 cup uncooked long-grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
2 cups cubed cooked chicken

Directions:
1. In a large saucepan, heat oil over medium-high heat; saute carrot, celery, and onion until tender. Add garlic; cook and stir for 1 minute. Stir in rice, seasonings, and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.

2. Mix flour and milk until smooth; stir into soup. Bring to a low boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

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