Creamy Chicken and Rice Soup

1/2 cup chopped onion

1 medium carrot, diced

1 rib of celery, diced

2 cloves garlic, minced

1 Tbsp. oil

2 cups chicken broth

2 cups water

1 tsp. chicken boullion

1/2 lb. cooked diced or shredded chicken

1/2 cup uncooked rice

1 tsp. basil

1/4 tsp. pepper

1 1/2 cups frozen peas

3 Tbsp. flour

1/2 can evaporated milk

.

In a large pot, cook the onion, carrot, celery, and garlic in the oil until tender.

Stir in the broth, water, boullion, and chicken.

Add rice, basil and pepper.

Bring to a boil.

Reduce heat and cover.

Simmer for 15 minutes or until rice in done.

Stir in peas.

.

In a small bowl, conbine flour and evaporated milk.

Stir into the soup.

Bring to a boil and cook while stirring for 2 minutes.

Serve and Enjoy!