INGREDIENTS

  • 2 tablespoons butter
  • 1/2 cup onion finely diced
  • 3/4 cup carrots peeled, halved lengthwise, and sliced
  • 3/4 cup celery sliced
  • 1 1/2 teaspoons minced garlic
  • 2 1/2 cups cooked chicken shredded
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • 6 cups chicken broth I use low sodium
  • 2 cups cooked rice can be white, brown or wild rice
  • 2 tablespoons chopped parsley

INSTRUCTIONS

  1. Melt the butter in a large pot over medium heat. Add the onion, carrots and celery to the pot and cook for 4-5 minutes or until softened.
  2. Add the garlic to the pot and cook for 30 seconds.
  3. Add the chicken, Italian seasoning, salt, pepper and chicken broth. Bring to a simmer.
  4. Cook for 10-15 minutes or until vegetables are tender.
  5. Stir in the rice. Cook for 5 minutes. Sprinkle with parsley, then serve.

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