Cream Of Chicken-Rice Soup - cooking recipe

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

Preparation

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.
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.