Creamy Chicken Soup

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

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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 white 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

Directions

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.