Creamy Chicken Vegetable Soup

Ingredients

• 2 Tablespoons butter
• 500 grams boneless skinless chicken breasts and/or thighs, cut into bite sized pieces
• 4 cups chicken stock
• 1 onion, diced
• 3 carrots, chopped into small pieces
• 3 stalks celery, chopped into small pieces
• 1/2 cup rice (a mixture of white and wild rice was used here)
• salt and pepper
• 2 Tablespoons cornstarch
• 1 cup half-and-half cream

Directions

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