Creamy Chicken and Rice Soup
1 tsp. olive oil
1/2 onion, diced
3 celery stalks, diced
4 large carrots, diced or 15 baby carrots, diced
1 tsp. minced garlic
5 cups reduced sodium chicken broth
1 or 2 cans chicken
1 cup cooked brown rice
1 can corn or 1 cup frozen corn
1 12oz can fat-free evaporated milk
salt and pepper to taste
bay leaf (optional)
Put olive oil large pot. Add onion, carrots and celery. Cook on medium heat until tender. Add garlic and stir for 1 minute. Add broth, chicken, rice, corn and seasonings. Cover and cook on medium heat for 20 minutes. Then add evaporated milk. Stir and cook on low until ready to serve.
*She added cornstarch to thicken soup, but I didn't have any and it turned out just fine.