Combine chicken broth through minced garlic in large pot and bring to a boil.
Let simmer for 30 minutes.
To make the evaporated milk, warm 24 ounces of rice milk over medium heat. Be careful not to let it boil. Let it reduce until it is only 12 ounces. This takes a good 30 minutes or more.
Combine 1 T of cornstarch with 1 T of evaporated rice milk. Whisk well. Add to soup while it is simmering. (If you want the soup thicker-add an additional 1 T of cornstarch mixed with another 1 T of evaporated milk).
Then slowly add in the rest of the evaporated milk.
Bring to just a boil while stirring occasionally.
Remove from heat and add salt and pepper to taste.
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