Ingredients
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1 tablespoon margarine
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1 tablespoon vegetable oil
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1 quart chicken stock, I recommend Basic Chicken Stock
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2 medium carrots, peeled and thinly sliced
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2 stalks celery, thinly sliced
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1 large yellow onion, finely chopped
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1/2 cup long-grain white rice
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2 tablespoons parsley, minced
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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2 tablespoons cornstarch
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1 cup half-and-half cream
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1 pinch ground nutmeg
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1 lb boneless skinless chicken breast, cut into 3/4 inch cubes
Instructions
- 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.