| | Directions | | In a saucepan, sauté onion, carrot, celery and garlic in oil, until tender. Stir in chicken broth, rice, basil, & pepper. Bring to a boil. Reduce heat, cover & simmer for 15 minutes, until rice is tender. In 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 serve. |
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| Ingredients | | - |  | 1/2 cup chopped onion |
| - | | 1 carrot, chopped (medium) |
| - | | 2 stalks celery, chopped |
| - | | 1/2 teaspoon minced garlic |
| - | | 2 cans chicken broth (30 ounce cans) |
| - | | 1/3 cup Uncooked Rice |
| - | | 3/4 teaspoon DRIED BASIL |
| - | | 3 tablespoons flour |
| - | | 1 can Evaporated Milk (5 ounce can) |
| - | | 1 package frozen diced, cooked, chicken thawed (9 ounce pkg) |
| - | | 1/4 pepper |
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