Creamy Chicken Vegetable Soup

1# boneless chicken breasts, skinned & boneless
6c Swanson Chicken Broth
1 packet Swanson Chicken Boost
5 Stalks celery, sliced
2 bunches (w/green top) carrots, sliced
1 large sweet onion, chopped...

3/4t ground sage
1/4t pepper
1t Kosher salt
3/4c Arborio Rice, uncooked
1c heavy Cream
2T cornstarch + 2T cold water
Instructions

Cut chicken breasts into cubes. Pour 1T olive oil into a hot shallow pan and let heat. Add the chicken and cook until done.

Slice the carrots and celery and chop the onion. Pour 1T olive oil into a Dutch oven and heat until hot. Add the vegetables and sauté until softened and partially transparent – about 10 minutes. Do not brown.

Add the cooked chicken to the vegetables. Pour in the 6 cups of Chicken Broth and the packet of Swanson Chicken Broth. Stir. Add the sage, pepper and kosher salt. Bring to a boil. Reduce heat and cover. Simmer 15-20 minutes. Add the Arborio Rice, stir and cover. Simmer another 15-20 minutes. Test for doneness of the rice and seasonings. Adjust.  Stir in the heavy cream (whipping cream works well). Bring to a boil.

Make a slurry of the cornstarch and cold water, stirring well until all the cornstarch is dissolved. Add the slurry, slowly to the pot, stirring well. Reduce heat and simmer about 3 minutes. Soup is ready to serve.