1

In a 5- or 6-quart Dutch oven over moderate heat, melt the butter in the 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.

Creamed Chicken Variation:

1

Follow steps 1 and 2 as directed. Quickly blend 2 T. cornstarch with 1 cup milk or half-and-half and a pinch of ground nutmeg, and stir into the simmering soup. Cook, stirring, until the soup returns to a simmer and thickens -- about 1 minute more. Serves 4

Mexican Variation:

1

Follow Step 1 as directed. In Step 2, substitute 2 cups fresh corn kernels or frozen corn kernels, thawed and drained, for the rice and add 1 cup canned crushed tomatoes and 1/4 cup chopped canned green chilies. Simmer for 20 minutes. Sprinkle with 2 cups crumbled tortilla chips. Serves 4

Mulligatawny Variation:

1

In Step 1, brown 1 cup chopped peeled and cored tart apple, such as Granny Smith, and 1-1/2 T. curry powder along with the chicken. At the end of Step 2, quickly blend 1 cup heavy cream with 2 T. cornstarch and 1/2 t. grated lemon rind. Add to the soup and cook, stirring constantly, until the soup returns to a simmer and thickens -- about 1 minute more. Serves 4

Parmesan Variation:

1

Follow Step 1 as directed. In Step 2, add 4 ounces chopped fresh spinach (3 cups) with the other ingredients. Simmer as directed. In a small bowl, lightly beat 2 eggs. When the rice is tender, drizzle the eggs into the soup, whisking constantly. Heat, whisking now and then, just until the soup returns to a simmer. Remove from the heat and stir in 1/4 cup grated Parmesan cheese. Serves 4