Creamy Chicken Soup
This is the creamy version of my Recipe #328668. It is delicious!
- Ready In:
- 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
- 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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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.
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.