What We Ate: {Creamy Chicken and Rice Soup}

Yep. I fell victim. Don't deny it. Most of us have.

But let me tell you, Pinterest has made my life better.
Oh stop with the scoffs and scorns. Let me at least explain why.

It's actually quite simple. Because of Pinterest, I cook dinner. And I do it 3 times a week. All because of Pinterest.

When we got back from Utah this past summer, I was able to change my work schedule to be something more of what I wanted. Which means going in earlier and leaving earlier. Therefore, I was able to get my gym time done earlier. Therefore, actually giving me time to make dinner. Now, that makes it sound easy, but then I had to actually break my bad habit of cereal/ramen/sandwiches/tuna for dinner every night. Which actually wasn't very hard. You know what the hardest part about making dinner is? Finding something to make!

And let me tell you, those first two pre-Pinterest months were rough. There was a whole lot of looking at Rachael Ray's website. Which worked for a while. I also got a great cookbook for my birthday which led to some great dinners. But after two months of those, I got bored.

But you know what? I have to make dinner. It's my duty {sorry friends, no feminist here}. My husband works his butt off at school all day, the least I can do is find something to feed him. And he always helps me cook, anyway.

And then Pinterest came.
And cooking went from mediocre, to just plain awesome.

How fun is it to just pretty much have a million different recipes thrown at you at once?
So fun.

Anyway, today's recipe is brought to you by Pinterest. And I may have to make claim that this is the best meal, so far, that I have made from Pinterest. So with that being said.....

Creamy Chicken and Rice Soup

The Stuff:

1 tsp olive oil
1/2 yellow onion, diced
8 oz. baby carrots, diced
2-3 stalks of celery, diced
2 cloves of garlic, minced
5 cups chicken broth
1 chicken bouillon cube
1/2 tsp dried basil
Salt and pepper to taste
1 cup cooked chicken breast, diced
1/2 cup rice
2 tbsp corn starch
1 12 oz can evaporated milk

The Doing:

Heat olive oil in a large pot over medium heat, Add the onion, carrots and celery once hot. Cook until tender, stirring occasionally. Add the minced garlic and stir constantly for 60 seconds. Add the chicken broth, diced chicken, rice, bouillon cube, basil, salt, and pepper. Cover and cook over medium heat for 15 to 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 let simmer for a few more minutes.