1 1/2 c. Chicken, cooked*
1 Tbs. Oil
1 small Onion, diced (or minced onion)
2 cloves Garlic (or garlic powder)
1/3 c. uncooked Rice
3 c. Chicken Broth (or 2 cans Chicken Broth or Bouillon & 3 c. Water to make broth)
1 c. Sliced Carrots
1 c. Evaporated Milk
3 Tbs. Flour
Sauté onion (add chopped celery if desired) in the oil using large pot over medium heat until tender; add garlic and cook 1 minute longer. Add chicken broth, rice (add salt & pepper and 1/2 tsp. basil if desired)
Cover and bring to a boil; reduce heat and simmer, covered, for 15 to 20 minutes or until rice is tender.
In measuring cup or small bowl, whisk flour and evaporated milk until smooth; Stir into soup; Bring to a boil and cook while stirring for 2 mins. Add chicken and cook 2 more minutes.
*Take a pkg. of chicken pieces or a whole chicken; cover with water and cook over low heat until it’s falling off the bone. You can do this in a crockpot set on low all day if you have one. Remove bones and use 3 c. of liquid instead of canned chicken broth or Bouillon OR substitute leftover, canned or rotisserie chicken.