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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | large | Onion, chopped | 4 | stalks large (11"-12" long) | celery, chopped | 3 | cloves | garlic minced | 2 | servings | whole chicken breasts | 3 | cups | chicken stock, unsalted, Swanson | 3 | cups (8 fl oz) | water | 20 | medium | sliced baby carrots | 3 | cups | minute rice | 1/2 | cup, whipped | heavy cream | 1 | teaspoon | black pepper | 1 | teaspoon | salt | 1/4 | teaspoon | rosemary, dried | 1 | tablespoon | parsley flakes | 1/2 | teaspoon | thyme, dry, ground |
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Steps
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Sequence
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Step
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| | 1 | In pot sauté the onions and celery | | 2 | add the cubed chicken and saute until all sides are cooked. | | 3 | add the garlic. Saute until fragrant. | | 4 | add spices to mixture in pot then add stock and water. | | 5 | add carrots and let simmer for 15 min | | 6 | Add rice and continue to simmer for 10 min. | | 7 | add 1/2 cup cream and allow to simmer for 5 more min. | | 8 | turn off heat and allow to cool and thicken. | | 9 | Enjoy! |
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