Creamy Chicken and Rice Soup

This is the actual picture of the soup I made. A bunch of pics I steal from the Internet, but I did take this one. This recipe is so good and creamy, a true comfort food. I used brown rice (which means I had to cook it a bit longer before I added the milk and flour mixture). But I love the texture of the brown rice in a soup...and it is like better for you and stuff. Also, I had some potatoes lying around so I threw a couple of them in here. I would recommend this addition. Also, I doubled the recipe and for my broth I use 'Better than Bullion'. That stuff deserves its own post on this blog. I love it!

Ingredients

Read intro to note what changes I made.

* 1/2 cup chopped onion
* 1 medium carrot, chopped
* 1 celery rib, chopped
* 1 tablespoon canola oil
* 1/2 teaspoon minced garlic
* 2 cans (14-1/2 ounces each) Progresso ® Chicken Broth
* 1/3 cup uncooked long grain rice
* 3/4 teaspoon dried basil
* 1/4 teaspoon pepper
* 3 tablespoons all-purpose flour
* 1 can (5 ounces) evaporated milk
* 1 package (9 ounces) frozen diced cooked chicken, thawed

Directions

* In a large saucepan, saute the onion, carrot, celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
* In a 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. Yield: 5 servings.

I served this with Rhodes pull-apart rolls. They are so good.