Ingredients
-
1
-
1
-
1
-
1
-
2
-
2
-
1
-
1/2
-
2
-
1/4
-
1/8
-
2
-
1
-
1
-
Directions
Creamy Chicken Soup, This is the creamy version of my Recipe #328668 It is delicious!, I have a phobia of cooking chicken on the stove so used rotisserie I sauted the onions in butter and then added the carrots and celery Once those were a bit soft I added chicken bone broth, parsley, wild rice, chicken, salt, pepper, and some cumin Followed the directions exactly from there This was my fourth time making it Its such a hit in this house that this time I doubled the recipe , can use flour instead of cornstarch as a thickener and how is it different
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Steps
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1
Done
|
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
Done
|
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
Done
|
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. |
