Creamy Chicken Rice Soup

Today was drizzly and chilly, so what better meal to accompany it with than a warm, creamy, hearty soup.  I used this recipe as the springboard, then I messed around with the ingredients and quantities based on what I had on hand.  I used uncooked chicken breasts, increased the vegification factor, and used brown rice.  Yummy for my tummy!

Creamy Chicken Rice Soup
Adapted from this recipe.

Ingredients:

• olive oil
• 1/2 yellow onion, chopped
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• Tastefully Simple Seasoned Salt
• Tastefully Simple Garlic Garlic
• 2 large carrots, diced
• 3 large ribs of celery, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1 carton (32 oz.) reduced-sodium chicken broth
• 1/2 cup uncooked brown rice
• 3 tablespoons whole wheat flour
• 1 can (12 oz.) nonfat evaporated milk

Directions:

• In a large dutch oven, heat a couple tablespoons of olive oil over medium heat and saute the onions for a few minutes until translucent.  Add the chicken, TSSS and TSGG and continue to cook, stirring often, until chicken is browned and just cooked through, 5 - 7 minutes.  
• Add the carrots, celery, dried herbs, chicken broth and rice.  Increase the heat to medium-high and bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30 - 40 minutes until the rice is cooked.
• In a small bowl, whisk together the flour and evaporated milk.  Add to the soup pot and stir.  Bring to a simmer, stirring often, and cook for a few minutes until soup thickens.  Add TSSS and freshly-ground black pepper as necessary to taste.