Cream of Chicken-Rice Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Don't let a cold be the only reason you serve this chicken soup...it's perfct year 'round! Ingredients:
4 quarts water |
2 boneless, skinless chicken breasts |
2 carrots, chopped |
1 onion, chopped |
1/4 cup butter |
2 cloves garlic, minced |
1 cup rice, uncooked |
2 teaspoons salt |
2 cups milk |
1/2 cup cornstarch |
Directions:
1. Bring water 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. Meanwhile, sauté 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 sautéed vegetables and chicken to reserved broth. Stir in rice and salt and simmer 15 minutes.
3. Mix together milk and cornstarch; add to soup. Stir until thickened.
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