Saturday Soup

The soup today is a very simple one and easy to prepare To be good, something need not be complicated. This soup is very popular at my house because of that. Jared loves Chinese cooking (but is everything I cook not Chinese? lol), Occasionally, he prefers something not Chinese. This soup is that break he seeks... technically. While it will likely be found in any Chinese cookbook, it will likely be found in many others. What culture does not have at least one creamy chicken soup recipe? 

So call it from whatever cuisine you wish. Chicken soup is chicken soup. This is an easily prepared one that calls for nothing exotic or specialized. Feel free to add or take away. I have been known to add dill on occasion.

Creamy Chicken and Rice Soup

• 1 tablespoon canola oil
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1/2 cup chopped onion
• 1/2 teaspoon minced garlic
• 1/3 cup uncooked long grain rice
• 3/4 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 3 tablespoons all-purpose flour
• 1 can (5 ounces) evaporated milk
• 2 cups cubed cooked chicken breast

Directions

1.     In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.

2.     Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

Simple and quick. Perfect for a cold afternoon.