Are we moving yet?

This is the kitchen in our small apartment. Seriously. You are now looking at every inch of counter space I have to work with. It is a challenge to create anything more complicated than macaroni and cheese. So we eat a lot of that. I made homemade chicken and rice soup with cheddar biscuits for dinner a couple nights ago and it nearly did me in. So excited to have a little more space! I snagged this recipe from someone's blog. I'm sorry - I'm an unscrupulous copy and paster, and always neglect to note where things originate from. But this was a pretty good soup, so I wanted to share:

Creamy Chicken Rice Soup

1/2 cup chopped onion
1 medium carrot, chopped
1 celery rib, chopped
1/2 teaspoon minced garlic
1 tablespoon vegetable oil
2 cans (14-1/2 ounces each) chicken broth
1/3 cup uncooked long grain rice
1/4 teaspoon dried basil
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
1 package (9 ounces) frozen diced cooked chicken, thawed

In a large saucepan, saute the onion, carrot, celery and garlic in oil until tender. Stir in the broth, rice, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. In a small bowl, combine the flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken; heat through. Yield: 5 servings.