Don't let a cold be the only reason you serve this chicken soup...it's perfct year 'round!
4 quarts water
2 boneless, skinless chicken breasts
2 carrots, chopped
1 onion, chopped
1/4 cup butter
2 cloves garlic, minced
1 cup rice, uncooked
2 teaspoons salt
2 cups milk
1/2 cup cornstarch
How to Make It
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.
Meanwhile, sauté 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 sautéed vegetables and chicken to reserved broth. Stir in rice and salt and simmer 15 minutes.
Mix together milk and cornstarch; add to soup. Stir until thickened.