Creamy Chicken and Rice Soup

My family all really loved this recipe. It had great flavor.


1 tsp of olive oil
1/2 onion, diced
2-3 carrots, diced
2 stalks of celery, diced (I used celery flakes since I was out of celery)
2 cloves of garlic, minced
5 cups chicken stock
1-2 bouillon cubes
1/2 tsp dried basil
Sea salt and freshly cracked pepper to taste
1 bay leaf
1 cup cooked chicken breast, diced (more if you like)
1/2 cup long grain rice
1 cup of frozen corn, thawed
2 tbsp corn starch
1 12 oz can evaporated milk

Heat olive oil and add the onion, carrots and celery once hot. Cook until tender, stirring occasionally, about 5 minutes. Add the minced garlic and stir constantly for 60 seconds. Add the chicken stock, diced chicken, rice, bouillon, basil, sea salt, black pepper and bay leaf. Cover and cook over medium heat for 15-20 minutes. Turn the soup up until it boils. Mix the corn starch and evaporated milk thoroughly in a bowl. Add the milk mixture to the boiling soup and stir. Lower the heat and add the corn. Mix thoroughly and simmer for a few more minutes. The soup will thicken as it sits.

Ingredients: carrots, celery, garlic, onion, dried basil, bay leaf, corn starch, chicken stock, bouillon cubes, chicken, long grain rice, corn, evaporated milk, olive oil.

I found this recipe off of the internet.