Total Time
Prep 20 mins
Cook 30 mins

This is the creamy version of my Cure My Cold! Chicken Soup. It is delicious!

Ingredients Nutrition


  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.
Most Helpful

5 5

Wonderful comforting soup, that screams for you to sit down, bundle up with a blanket and put your feet in those fuzzy, warm slippers. Easy enough to put together, with loads of taste, and goodness all melded together to make a delicious and satisfying soup. I didn't change anything except use real butter in place of margarine, and halved the amounts for a smaller family get-together. This was perfect and I wouldn't change anything. Made for your win, Breezermom *Everyday is a Holiday* January 2009

5 5

Excellent soup! I'm tucking this into my best recipe file. It was easy to make and I loved the taste and consistency. I loved the rice and cream...yum. I think I will double the recipe next time so there will be more leftovers! I might omit the nutmeg next time, too - just personal taste. It's really a wonderful soup! Thank you!

5 5