creamy chicken rice soup - MONEY!

Onion
Carrot
Celery
Long grain rice (brown)
chicken stock (low sodium)
evaporated milk (fat free)
flour
chicken
olive oil

* If using white rice it doesn't need to cook as long - follow package directions.

heat oil in sauce pan. Add onion, carrots and celery - cook until tender. Add stock and rice plus 1/4 tsp pepper and 3/4 dried basil. Bring to boil then simmer per directions on brown rice pkg (45 min). While that is cooking if your chicken isn't already cooked and diced do that now. In a separate small bowl mix flour and evap milk until no lumps. When stock and rice is done add the milk mixture to the soup. Heat to boiling - and cook 2 minutes. Add chicken at the end until it is warmed through. May need to add salt at the end.

Serving Size: 5 - 1 cup servings