Creamy Chicken Rice Soup

The photo of this recipe made my mouth water.  I am beginning to wonder if I should rename this blog Soups R Us!  LOL  Try this, you know what they say about chicken soup---it's good for the soul!  Good for the tummy too!

1/2 C. chopped onion
1 medium carrot, chopped
1 celery rib, chopped
1 tbsp. canola oil
1/2 tsp minced garlic
2-14/5oz. cans of chicken broth
1/2 C. uncooked long grain rice
3/4 tsp. dried basil
1/2 tsp. pepper
3 tbsp. all purpose flour
1-5oz. can evaporated milk
9oz diced cooked chicken

In a large saucepan, saute the onion, carrot and 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 the 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.