Step 1

Warm the oil in a large, tall saucepan over medium-high heat.

Step 2

Add the chopped carrots, celery, and onion and stir for 5 minutes, or until tender. Then add the garlic and cook for 1 more minute.

Step 3

Add the rice, basil, pepper, and chicken broth, stir the mixture, and bring it to a boil.

Step 4

Reduce the heat, cover the pan with a lid, and let it simmer for 15 minutes (or until the rice is cooked).

Step 5

While the soup cooks, mix the flour into the milk until smooth. Then, add the slurry to the soup and bring the mixture back up to a boil.

Step 6

Stir the soup until it thickens, add the cooked chicken, and cook for another 1-2 minutes. Serve and enjoy!