Creamy Chicken Soup

• 1 tablespoon margarine
• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breast, cut into 3/4 inch cubes
• 1 quart chicken stock, I recommend Basic Chicken Stock
• 2 medium carrots, peeled and thinly sliced
• 2 stalks celery, thinly sliced
• 1 large yellow onion, finely chopped
• 1/2 cup long-grain white rice
• 2 tablespoons parsley, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons cornstarch
• 1 cup half-and-half cream
• 1 pinch ground nutmeg

1. In a 5-6 quart Dutch oven over moderate heat, melt the butter in oil. Add the chicken and lightly brown, stirring occasionally, about 5 minutes.
2. Add the stock, carrots, celery, onion, rice, parsley, salt, and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.
3. Blend cornstarch into the half n half with a whisk. Add nutmeg, and whisk again. Stir slowly into the simmering soup. cook, stirring, until the soup returns to a simmer and thickens, about a minute more.

margarine, vegetable oil, chicken breast, chicken, carrots, stalks celery, yellow onion, longgrain white rice, parsley, salt, black pepper, cornstarch, cream, ground nutmeg

Taken from www.food.com/recipe/creamy-chicken-soup-328928 (may not work)