Cream of Chicken-Rice Soup

Recipe by mama smurf
READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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