Cream Of Chicken-Rice Soup

1. 1

   Bring water to a boil in a Dutch oven. Add chicken and cook until done. Remove chicken from broth to cool, reserving broth in Dutch oven.

2. 2

   Meanwhile, saute carrots, celery, onion and parsley in butter in a large skillet until tender. Add garlic and cook one minute. Cut chicken into bite-size pieces. Add sauteed vegetables and chicken to reserved broth. Stir in rice and salt and simmer 15 minutes.

3. 3

   Mix together milk and cornstarch; add to soup. Stir until thickened.

* Per serving · 4 servings · Values may vary.

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