Creamy Chicken Soup

2 TBSP butter
1 pound chicken, diced
1 quart broth
2 carrorts, diced
2 stalks celery, diced
1 onion, diced
1/2 cup rice
1 tsp parsley
1/4 tsp salt
1/8 tsp pepper
1 cup cream
2 TBSP arrowroot powder (or cornstarch)
1 pinch nutmeg

In a large soup pot, melt butter and fry the chicken until cooked. Add broth, carrots, celery, onion, rice, parsley, salt and pepper. Cover and simmer 20 minutes until carrots are tender. Whisk together cream, arrowroot powder and nutmeg and slowly add to soup. Bring back to a simmer for several minutes until thickened.

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