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.