Creamy Chicken Soup

Name: Creamy Chicken Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
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

(20)

Recipe by breezermom

This is the creamy version of my Recipe #328668. It is delicious!

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READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.
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.

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