A comforting and flavorful chicken and rice soup perfect for any day.
Heat the butter in a Dutch oven over medium heat until melted.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chicken breasts and cook until lightly browned on both sides.
Browning the chicken enhances its flavor.
Pour in the chicken stock and add the chopped carrots, celery, and onion.
Chop the vegetables into uniform sizes for even cooking.
Stir in the rice, parsley, salt, and pepper. Cover and simmer until the rice is tender.
Stir occasionally to prevent the rice from sticking to the bottom.
In a small bowl, whisk the cornstarch with the cream until smooth.
Ensure the cornstarch is fully dissolved to avoid lumps.
Slowly add the cream mixture to the soup, stirring constantly. Cook until the soup thickens.
Adding the cream gradually prevents curdling.
Season with nutmeg and adjust salt and pepper to taste. Serve hot.
Nutmeg adds a warm, subtle flavor to the soup.
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