Ingredients

• 2 quarts water
• 1 boneless chicken breast, skinless
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1/8 cup fresh parsley, minced
• 1/8 cup butter
• 1/2 cup rice, uncooked
• 1 teaspoon salt
• 1 cup half-and-half cream
• 1/4 cup cornstarch
• pepper

Instructions

1. Bring broth 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. 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, salt and pepper and simmer for 15 minutes. Mix together half-n-half and cornstarch; add to soup. Stir until thickened.