Creamy chicken and rice soup

• 1 tsp of olive oil
• 1/2 sweet yellow onion
• 2-3 carrots, diced
• 2-3 stalks of celery, diced
• 2 cloves of garlic, minced
• 5 cups of homemade chicken stock (not pictured)
• 1 tsp chicken bouillon (I love Herb ox)
• 1/2 tsp dried basil
• Sea salt and freshly cracked pepper to taste
• 1 bay leaf
• 1 cup cooked chicken breast, diced (more if you like)
• 1/2 cup long grain rice
• 1/2 cup of frozen sweet yellow corn, thawed
• 2 tbsp corn starch
• 1 12 oz can evaporated milk

Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots and celery once hot. Cook until tender, stirring occasionally, about 5 minutes. Add the minced garlic and stir constantly for 60 seconds. Add the chicken stock, diced chicken, rice, bouillon, basil, sea salt, black pepper and bay leaf. Cover and cook over medium heat for 15-20 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 add the corn. Mix thoroughly and simmer for a few more minutes. The soup will thicken as it sits. Enjoy.