Creamy Chicken Soup

1. 1

   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. 2

   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. 3

   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.

* Per serving · 4 servings · Values may vary.

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