Chicken and Rice Soup

Directions

1. 1
   As mentioned, I cooked my chicken in the slow cooker all day with 6 cups water and a bouillon cube. This created my own chicken broth that I used in the soup. You could also use a rotisserie chicken (2 breasts plus leg/thigh meat), canned chicken, etc. You just need cooked chicken to add in the soup.In your stockpot, pour in 1 tsp olive oil, over med-high heat.
2. 2
   Add in the chopped onion, carrots, and celery.
3. 3
   Let it cook until it starts to get tender, then add in the minced garlic.
4. 4
   Let that cook for a couple of minutes, while stirring, then pour in the chicken broth.
5. 5
   Add the chopped chicken, bouillon cube, basil, a dash of pepper (you can add salt to, but we are trying to do lower sodium, so I skipped it. The bouillon cube added plenty for our taste), and your rice. Cover and let it cook for 20 minutes or so. Finally, add in the corn starch and evaporated mile. Lower the heat and let it simmer for at least 5 minutes, or until ready to serve. You can add more corn starch if you like it thicker. I left mine simmering for 30 minutes as the guys were running late coming home from practice. It was hot and ready when they got home.