Prep 30 mins
Cook 1 hr
A delicious and easy soup with ingredients you usually have on hand. I have used rotessire chicken as well as cooking the chicken breasts. Also I usually use chicken broth for the water for a richer flavor.
- 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
- 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.
- 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.
I buy rotisserie chicken pieces at Costco and keep them in the freezer for recipes like this. We were under the weather here and I had everything on hand for this so didn't have to drag myself to the store! This was delicious without a lot of work and fuss. Only thing I changes besides the chicken, was adding another garlic clove. Thanks for a keeper. Made for Fall 2012 PAC game.
This is the best recipe I've ever had. I love it so much a make five gallons and pass out quarts to family and friends. 8 out of 10 love it! �� Mike D.