Gluten Free Tuesday-Wait it's Thursday...BLUSH. --Creamy Chicken and Rice Soup

Hi again. You all must think I have nothing better to do than cook and that this is going to turn into a food blog. Not so, although I will always be posting recipes, I have just been so busy I can hardly keep up. I am making a point to keep up with GF Tuesday because it is important to me personally. I do however promise to get some life updates up...like anyone but my mom even cares LOL! On to the recipe at hand. I made this cause it looked uber duber good and my niece really likes chicken and rice, but my sil old recipe called for canned condensed soup. I sampled the old recipe over the weekend and I have to say it was good, but I do think this recipe rivals it, if not beats it. So Gracie I hope you like this one...

Creamy Chicken and Rice Soup from For the Love of Cooking
(note you can reduce the liquid and make a rocking chicken and rice casserole type dish..this is recipe is very adaptable)

Ingredients


1 tsp of olive oil
1/2 sweet yellow onion
2-3 carrots, diced
2-3 stalks of celery, diced ( I didn't use celery cause I was out..it was fine)
2 cloves of garlic, minced
5 cups of homemade chicken stock (not pictured)
1 tsp chicken bouillon (I love Herb ox)
1/2 tsp dried basil
Sea salt and freshly cracked pepper to taste
1 bay leaf
1 cup cooked chicken breast, diced (more if you like)
1/2 cup long grain rice
1/2 cup of frozen sweet yellow corn, thawed
2 tbsp corn starch
1 12 oz can evaporated milk

Directions
Heat olive oil in a large stock pot or dutch oven over medium heat. Add the onion, carrots and celery(as I mentioned I was out so we skipped that particular ingredient) once hot. Cook until tender, stirring occasionally, about 5 minutes. Add the minced garlic and stir constantly for 60 seconds. Add the chicken stock, diced chicken, rice, bouillon, basil, sea salt, black pepper and bay leaf. Cover and cook over medium heat for 15-20 minutes. Turn the soup up until it boils. Mix the corn starch and evaporated milk thoroughly in a bowl. Add the milk mixture to the boiling soup and stir. Lower the heat and add the corn. Mix thoroughly and simmer for a few more minutes. The soup will thicken as it sits. Enjoy.


As I mentioned above I got this recipe from one of my favorite food blogs For the love of cooking it is a great source of inspiration as well as easy fun family meals. Go over and give her some love. Also go on..make a gluten free meal and post it on www.vickitate.blogspot.com Thanks and God Bless!!!