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  • 2 chicken quarters or 1 (2-pound) fryer
  • 1 -- potato, peeled and chopped
  • 1/2 cup brown jasmine or basmati rice
  • 2 cups 2-percent reduced-fat milk
  • 2 tablespoons flour
  • 3 ounces sharp cheddar cheese
  • 1/2 cup half0-and-half


  1. Place chicken quarters in a large saucepan or Dutch oven. Cover with water, bring to a boil, reduce heat and simmer 2 hours. Remove chicken and strain broth. Remove chicken from bones and discard bones.
  2. Add potato and rice to broth; simmer 30 minutes. Add chicken. Whisk milk and flour together until smooth. Add to soup and cook 15 minutes or until thickened. Add cheese and half-and-half.

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The recipe was originally published as Creamy Chicken Soup with Rice on

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