Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup
Heather Ashby

1. Boil 3 chicken breasts in unsalted water. Cool and dice chicken. Reserve broth and add enough water to make 1 ½ quarts of liquid.
2. Add 2/3 cup diced celery and 1 finely chopped carrot. Bring to a boil.
3. Add ½ cup instant rice and 2 TB dehydrated onion. Simmer for 10 minutes.
4. Add 1 can (12 oz) evaporated milk and ¼ cup butter. Simmer for 5 minutes.
5. Mix and add the following slowly to the soup (stirring constantly) until thickened:
1 ½ TB cornstarch
¼ cup chicken soup base
Pepper to taste
6. Add diced chicken and simmer 3-5 minutes.
Note – I always double this recipe.