Published: by Absolutely Recipes, in the Birds recipes category.
1 TBSP canola oil
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup chopped onion
1/2 TSP minced garlic
1/3 cup uncooked long grain rice
3/4 TSP dried basil
1/4 TSP pepper
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 TBSPs all-purpose flour
1 can (5 ounces) evaporated milk
2 cups cubed cooked chicken breast
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.
Experience the heartbeat of the culinary world like never before! Join our weekly Absolutely Recipes Newsletter and immerse yourself in a weekly dose of delicious recipes, food trends, culinary news, articles and product reviews.
SUBSCRIBE TO THE ABSOLUTELY RECIPES NEWSLETTER NOW