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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is the creamy version of my Cure My Cold! Chicken Soup. It is delicious! 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 |
Directions:
1. 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.
2. 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.
3. 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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