Cream of Chicken Soup

"The good news," Kevin said, "is that there's enough enamel left for me to crown your tooth. Next Monday." (Yes, of course I call my dentist Kevin. He calls me Marjie, after all.) The tooth is broken off at the gumline, all the way around, but there's no nerve exposed. Be happy, Kevin says, and eat whatever you want.

Except that I'm afraid to eat anything that involves teeth. On top of that, I can't tolerate hot or cold. Oh, that makes eating so much fun. So, last night, while everyone else ate a lovely roast turkey breast with rice and cranberry sauce, I made myself a small batch of cream of chicken soup. This is enough for 2 people, when served with bread.

CREAM OF CHICKEN SOUP

2 tbsp butter
1 small chicken breast (about 3 oz.)
1 tbsp onion, grated
1/2 carrot, grated
2 tbsp. cornstarch
2 cups chicken broth
1 rib celery, minced
1/2 cup cooked rice
1/4 cup dry milk powder
1/2 cup heavy cream
fresh ground pepper to taste

Melt the butter in a sauce pan. Cut the chicken into very small pieces, and cook the chicken with onion and carrot in the butter for about 5 minutes, until the vegetables are softened. Stir in the cornstarch until the chicken and vegetables are coated; slowly add the chicken broth, stirring so the cornstarch doesn't lump up. Add the celery and simmer about 30 minutes. Stir in the dry milk powder and cooked rice; when it's hot, stir in the cream and continue cooking 1 to 2 minutes. Grind in pepper and serve with bread. 2 servings.My picture was taken before I poured my soup in the blender, so I could avoid chewing, because I wanted you to see how pretty it was. It tasted good even without the solids!

Doubtless there will be anothe soup tonight. Or maybe just a bread recipe.
But there's enough soup left over for me to eat some today, and that's a plus!