Creamy Chicken and Rice Soup

So, I wasn't feeling too hot the other night and NEEDED soup and only soup. My favorite recipe site For the Love of Cooking came to the rescue once again... Man, I cannot get my nose off the screen anytime Jill posts something. The girl is a whiz in the kitchen!




I took her Creamy Chicken and Rice Soup recipe and simplified it a bit. It was a huge it with the entire family, and I ate it for a few days afterward.

Here's my version, however you can find the original here.

Creamy Chicken and Rice Soup
adapted from For the Love of Cooking

1 tsp olive oil
1/2 sweet onion
3 stalks of celery, diced
15 baby carrots, sliced
1 tsp minced garlic
5 cups water
6 tsp reduced sodium chicken bouillon
1/2 tsp dried basil
Sea salt and freshly cracked pepper to taste
1 bay leaf
2-12.5 oz cans of cooked, canned chicken breast (drained)
1 cup cooked brown rice
1/2 cup frozen corn
2 Tb cornstarch
1-12 oz can of fat free evaporated milk

Heat olive oil in a large stock pot over medium heat. Add the onion, carrots, and celery and cook until tender.

Add garlic and stir for 60 seconds.

Add the water, chicken bouillon, cans of chicken, basil, sea salt, black pepper and bay leaf. Cover and cook over medium heat for 20 minutes. Turn soup up until it boils.

Mix the cornstarch and evaporated milk thoroughly in a small bowl. Add the milk mixture into the boiling soup and stir. Lower the heat and add the corn and brown rice. Mix and simmer for a few more minutes. The soup will thicken as it sits. Remove bay leaf and enjoy!