Chicken and Rice Soup

I started with a recipe for chicken and rice and turned it into soup.  It's pretty yummy.

1 pkg. Lipton Creamy Chicken Rice, prepared omitting butter
1/2 lb. boneless chicken, shredded
2 c. frozen peas and carrots
1 c. chopped onion
2 garlic cloves, minced
1 Tbsp. vegetable oil
3 cans chicken broth
1/4 tsp. dried thyme
1/8 tsp. pepper
2 Tbsp. cornstarch
1 12 oz can evaporated milk
salt to taste

In a large saucepan, saute the chicken, vegetables and garlic in oil until chicken is no longer pink and vegetables are tender.

Add prepared rice, broth, thyme and pepper.  Bring to a boil.

In a bowl, combine cornstarch and evaporated milk until smooth.  Stir into the rice mixture.

Return to a boil and cook for 1-2 minutes or until slightly thickened.

Salt to taste.

Very yummy on a crisp fall evening!