Creamy Chicken With Rice Soup
1/3 c. butter
1 C. diced onion
1 T. fresh garlic
2 C. sliced mushrooms
1 C. chopped carrots
2 C. chopped chicken breast
1 t. All-Purpose Seasoning
7 C. chicken broth
1 C. half-and-half
1 C. cooked white rice
1/3 C. cornstarch dissolved in 1/2 C. cold water
In a heated wok, melt butter. Add the onion and garlic. When the onions are
soft and tender, add mushrooms and saute until soft.
Add the carrots, chicken, all purpose seasoning and broth. Stir until well-blended.
Add the cornstarch mixture. Stir until thickened.
Add the half-and-half. Continue simmering for 10 minutes.
Add the cooked rice and serve.
Yield: about 15 cups.
Note from Naomi: You can use Uncle Bens Long Grain and Wild Rice Original recipe
for the rice instead of white rice.