Cream of Chicken-Rice Soup

Cream of Chicken –Rice Soup

Hometown Favorites by Gooseberry Patch

4qts water

2 boneless, skinless chicken breasts

1 onion, chopped

2 carrots, chopped

2 celery stocks, chopped

1/4 c. fresh parsley minced

1/4 c. butter

2 cloves garlic, minced

1 c. rice, uncooked

salt to taste

2 c. milk

1/2 c. cornstarch

Bring water to boil.  Add chicken and cook until tender and juices run clear; reserve broth.  Meanwhile, in frying pan, sauté onions, carrots, celery, and parsley in butter until tender.  Add garlic and cook for one minute.  Cut chicken into bite-size pieces.  Add  sautéed vegetables and chicken to reserved broth.  Stir in rice and salt and simmer gently for 15 minutes.  Mix together milk and cornstarch; add to soup.  Stir until thick.  Makes 16-20 servings.    Freezes nicely for later use.

I made this a few weeks ago....it was very yummy!