Cream of Chicken-Rice Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A delicious and easy soup with ingredients you usually have on hand. I have used rotessire chicken as well as cooking the chicken breasts. Also I usually use chicken broth for the water for a richer flavor. Ingredients:
2 quarts water |
1 boneless chicken breast, skinless |
1 carrot, chopped |
1 stalk celery, chopped |
1/2 onion, chopped |
1 garlic clove, minced |
1/8 cup fresh parsley, minced |
1/8 cup butter |
1/2 cup rice, uncooked |
1 teaspoon salt |
1 cup half-and-half cream |
1/4 cup cornstarch |
pepper |
Directions:
1. 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.
2. 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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