Creamy chicken and Rice Soup

• 6 cups chicken stock or chicken broth
• 1 Tbsp butter or olive oil
• 1 sweet yellow onion, diced
• 3 ribs of celery, diced
• 3 carrots, sliced
• 1 cup fresh or frozen corn
• 2 cups diced cooked chicken
• 1 can white great northern beans
• 1/2 cup uncooked rice
• 1 cup heavy cream or half-and-half
• 1/2 cup dry white wine
• 1/4 cup loosely packed fresh Italian parsley leaves, measured then chopped
• toasted almonds and parsley leaves for garnish

1. Sauté onion and celery in butter or oil.
2. Add stock or broth and bring to a boil.
Add carrots and let boil for five minutes. Reduce heat to medium and add rice, simmer until rice is tender. Add beans, cream, corn, wine, and parsley.
3. Stir to combine and serve topped with toasted slivered almonds sprinkled on top.


Serving Size: 6 1 cup

Number of Servings: 6

Recipe submitted by SparkPeople user PRINCESS1959.