Creamy Chicken Rice Soup

From Simple and Delicious Magazine

1/2 cup chopped onion
1 medium carrot, chopped
1 celery rib, chopped
1 tbsp canola oil
1/2 tsp minced garlic
2 cans (14 1/2 oz each) chicken broth
1/3 cup uncooked long grain rice
3/4 tsp dried basil
1/4 tsp pepper
3 tbsp all-purpose flour
1 can (5 oz) evaporated milk
1 pkg (9 oz) frozen diced cooked chicken, thawed

In large saucepan, saute the onion, carrot, and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice, basil, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.

In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken, heat through.