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

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Recipe by breezermom

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Creamy Chicken Soup created by Nourished Homestead

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

Ready In:: 50mins
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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 $notetemplate1$
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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@breezermom

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@breezermom

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

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review by Marilyn M.

11/23/2021

I put all these things in a CROCKPOT on low for several hours, until chicken was cooked and rice was tender (about 3 hours). SO GOOD! I did a few things different: I used dried celery seed instead of celery because I didn't have any in the fridge, and I omitted carrots because my husband strangely doesn't like cooked carrots (weird, I know). I also used dried parsley instead of fresh, and I used red onion instead of yellow, because it's SO much prettier with the parsley. Looks very colorful and tastes AMAZING with the nutmeg. And OMG. I have a new respect for what nutmeg does to a chicken dish.
tweak by Stacey R.

1/20/2020

I have a phobia of cooking chicken on the stove so I used rotisserie. I sautéed the onions in butter and then added the carrots and celery. Once those were a bit soft I added chicken bone broth, parsley, wild rice, chicken, salt, pepper, and some cumin. Followed the directions exactly from there. This was my fourth time making it. It’s such a hit in this house that this time I doubled the recipe.
question by Linda H.

9/10/2017

can I use flour instead of cornstarch as a thickener and how is it different
photo by Anonymous

7/29/2016
review by sheepdoc

2/20/2016

Made for 2015 faves game. Used rotisserie chicken, otherwise made as written. Very easy and yummy.