This creamy chicken vegetable soup recipe offers you comfort food in a bowl.
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In large soup pot, cook chicken in butter over medium high heat about 5 minutes, until lightly browned.
Add chicken stock, carrots, celery, onion, rice, salt, and pepper.
Reduce heat to simmer, cover and cook for 20 minutes (until rice is cooked) stirring occasionally.
Add cornstarch and cream slowly to the simmering soup.
Cook about 2 more minutes, until soup returns to a simmer and thickens.