Cream Of Chicken-rice Soup
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
- Servings: 6
- 2 quarts water
- 1 boneless chicken breast, skinless
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1/8 cup fresh parsley, minced
- 1/8 cup butter
- 1/2 cup rice, uncooked
- 1 teaspoon salt
- 1 cup half-and-half cream
- 1/4 cup cornstarch
- pepper
Recipe
- 1 bring broth to a boil in a dutch oven. add chicken and cook until done. remove chicken from broth to cool, reserving broth in dutch oven.
- 2 saute carrots, celery, onion and parsley in butter in a large skillet until tender. add garlic and cook one minute. cut chicken into bite-size pieces. add sauteed vegetables and chicken to reserved broth. stir in rice, salt and pepper and simmer for 15 minutes. mix together half-n-half and cornstarch; add to soup. stir until thickened.
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