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) 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

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.

Stacy's Notes: Made July 2010 for the first time. I had some white rice leftover from cooking Chinese, and was looking for something different to do with it. I made several changes, based on what I had on hand. I used white onion, no celery, jarred minced garlic and some frozen carrot slices that I had thawed. I used white rice that was already cooked, as well as chicken that I had already cooked (pan sauteed with seasoning in a skillet, earlier in the afternoon). I opened up my evaporated milk, but it didn't look or smell right, so I just used regular skim milk. I think it would be better and creamier with canned evaporated milk. Also added more seasoning. Served with homemade bread, good, but probably better in the winter than the summer :)