1/2 cup chopped onion
1 medium carrot, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 tablespoons oil
2 (14½ ounce) cans chicken broth
1/3 cup uncooked long grain rice
2 boneless, skinless chicken breast halves cut into bite sized chunks
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons cornstarch
1 (5 ounce) can evaporated milk

In a soup pot or dutch oven saute the onion, carrot, celery and garlic in oil until tender.
Add broth, rice, chicken, basil, salt and pepper.  Simmer over low heat stirring occasionally until chicken is cooked and rice is tender, about 15 minutes.
In a small bowl, combine cornstarch and milk, stirring until smooth.  Stir into soup.
Continue cooking for 2-3 minutes until thickened.

Serves 4.

Based on a recipe from Taste of Home.

This recipe linked to A Southern Fairy Tale

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