Creamy Chicken Rice Soup

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 breast Buy Ingredients Powered by Chicory Directions 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.