Creamy Chicken and Rice Soup

I actually made an enormous pot of this because I wanted leftovers for lunch. Surprisingly, this made terrible leftovers. It thickened way too much while sitting in the fridge and didn't thin out enough even when microwaved. Regardless, it was pretty delicious fresh. Just make sure you don't add too much rice or it'll turn out like porridge.

• olive oil to coat dutch oven
  
• 1 yellow onion
• 2-3 carrots, diced
• 2-3 stalks of celery, diced
• 3 cloves of garlic, minced

• 4 cups chicken stock
  
• 1 cup beef stock
• 1/2 cup milk
  
• 1 tsp chicken bouillon
• Sprinkle of dried basil
• Sea salt and freshly cracked pepper to taste
• 1 bay leaf
• 1 cup roasted chicken, diced (more if you like --I used about the meat of 3 garlic cajun roasted chicken thighs)
  
• 1/2 cup rice

• 1/2 cup of frozen sweet yellow corn, thawed
• 2 tbsp corn starch
• 1 1/2 cups heavy cream
  

1. Heat olive oil in a large Dutch oven over medium heat.

2. Add the garlic, onion, carrots, and celery & cook until tender, stirring occasionally, about 5 minutes.

3. Add the stock & milk, diced chicken, rice, bouillon, basil, sea salt, black pepper and bay leaf.

4. Cover and cook over medium heat for 15-20 minutes.

5. Turn the soup up until it boils.

6. Mix the corn starch and evaporated milk thoroughly in a bowl. Add the milk mixture to the boiling soup and stir.

7. Lower the heat and add the corn. Mix thoroughly and simmer for a few more minutes. (Soup will thicken as it sits.)