Easy Chicken and Rice Soup

1 cup frozen mixed vegetables, thawed
1 cup rice
1 cup diced cooked chicken
2 cans - 14 ounce each, chicken broth
1 can - 12 ounce evaporated milk
4 tablespoons cornstarch
1 teaspoon poultry seasoning
salt and pepper to taste

Cook rice according to package directions.

In a large pot, bring chicken broth and milk to a boil. In a small bowl, dissolve cornstarch and poultry seasoning with 4 tablespoons water. Stir into hot broth. Continue stirring for one minute. Reduce heat and mix in chicken and vegetables. Simmer for 5 minutes. Add rice. Mix and simmer another 3 minutes. Serve hot.