Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp olive oil
  • 1 onion (finely minced)
  • 3 large carrots (peeled and diced)
  • 2 stalks celery (diced)
  • 1 tsp garlic (minced)
  • 1 tsp dried parsley
  • ½ tsp dried thyme
  • 1 tsp salt
  • ¼ tsp black pepper
  • 6 c. low sodium chicken broth
  • 2 chicken breasts (about 1 lb)
  • 1 c. white rice
  • 1 c. evaporated milk

Instruction

  • In a large dutch oven or pot, heat oil over medium-high heat on the stove top. Add onion, carrots and celery to dutch oven. Cook and stir for 4-5 minutes, or until the onion begins to turn golden brown.
  • Add garlic, parsley and thyme to dutch oven, cook for 1 minutes.
  • Add the salt and pepper, broth, chicken breasts and rice to dutch oven. Stir to combine. Bring to a boil over medium-high heat.
  • Reduce heat to simmer, cover and cook for 18-20 minutes, stirring through cooking time. The rice and vegetables should be tender and the internal temperature of the chicken breasts should be 165 degrees F.
  • Remove chicken from pot and shred. Add back to the pot and sti in evaporated milk.