Jan's Creamy Chicken Vegetable Rice Soup

1# Boneless, skinless Chicken Breasts
4-5 Stalks Celery
2 Bunches Carrots with Green Tops
1 Sweet Onion
Olive Oil
3/4 teaspoon Ground Sage...

1 teaspoon Salt
1/2 teaspoon freshly ground Pepper
3/4 cup Arborio Rice
6 cups Chicken Broth
1 Packet Swanson Chicken Boost
1 Cup {or a bit more} Heavy Cream {whipping cream works well}
1 Tablespoon cornstarch
2 Tablespoons Cold Water

Cut the Chicken Breasts into bite-size pieces. Slice the Celery and Carrots {peel them, too}. Chop the onion. In hot Dutch Oven pour 1 Tablespoon Olive Oil and heat until hot. Add the vegetables and cook until they are transluscent...and slightly browned.  Meanwhile, in another hot pan, pour 1 Tablespoon Olive Oil and heat until hot. Add the chicken and saute til cooked. Do NOT overcook.

Combine the cooked vegetables and chicken in the Dutch Oven. Add Ground Sage, Salt, Pepper, Arborio Rice, Chicken Broth and Swanson Chicken Boost. Stir. Bring to a boil...lower heat and simmer, covered for about 15-20 minutes. As the Soup simmers and the Rice cooks, you shouldn't need additional liquid, but in the event you do, add more Chicken Broth.

When Rice is cooked, test for seasoning and adjust if needed.  Add the Heavy Cream and bring back to a boil.  If you want your soup thicker...As it begins to boil, immediately stir in the slurry you make by combining the Cornstarch and Cold Water. Simmer another 3-5 minutes. If the soup is too thick, thin with a bit of warm chicken broth or warm cream.