Cream of chicken rice soup

Cream of chicken rice soup Be sure to follow so you don’t miss the rest of the series! What soup do you want to see next? 1 tsp garlic power 1/2 tsp Italian seasoning 1 tsp chicken bullion powder 2 tsp salt 1/4 tsp black pepper 1 tsp olive oil 1 onion diced 1 cup celery 1 cup carrot 1 lb diced chicken breast 8 cups water 1 cup heavy cream 3/4 cup white rice 4 tbs corn starch 4 tbs water 1/4 cup fresh lemon juice In a large pot add olive oil, chicken breast, onion, celery, and carrots. Sauté for two minutes then add chicken bouillon and seasoning. Sauté for an additional 10 minutes stirring frequently. Add 8 cups water and heavy cream. Bring to a boil and add rice. Stir well and boil for 12 to 15 minutes until the rice is fully cooked. In a bowl combine corn starch and 4 tablespoons of water mix until the corn starch has dissolved then and add it to the soup while stirring the soup. Simmer for five minutes until soup thickens then cut the heat stir in lemon juice and serve. . . .

Unbalanced

% Daily Values based on a 2,000 calorie diet