Creamy Chicken Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon margarine
• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breast, cut into 3/4 inch cubes
• 1 quart chicken stock, i recommend basic chicken stock
• 2 medium carrots, peeled and thinly sliced
• 2 stalks celery, thinly sliced
• 1 large yellow onion, finely chopped
• 1/2 cup long-grain rice
• 2 tablespoons parsley, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons cornstarch
• 1 cup half-and-half cream
• 1 pinch ground nutmeg

Recipe

• 1 in a 5-6 quart dutch oven over moderate heat, melt the butter in oil. add the chicken and lightly brown, stirring occasionally, about 5 minutes.
• 2 add the stock, carrots, celery, onion, rice, parsley, salt, and pepper. cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.
• 3 blend cornstarch into the half n half with a whisk. add nutmeg, and whisk again. stir slowly into the simmering soup. cook, stirring, until the soup returns to a simmer and thickens, about a minute more.