Description
When my wife was down with the flu, I whipped this up quickly with what I had on hand. It was so much better than we expected that we made it a staple in our recipe box!
Ingredients
- 4 cups water
- 1 skinless, boneless chicken breast half
- ½ leek, sliced
- ½ small onion, finely chopped
- 1 carrot, sliced
- 1 stalk celery, sliced
- 1 ½ cubes chicken bouillon
- ¼ teaspoon ground thyme
- ¼ teaspoon poultry seasoning
- freshly ground black pepper to taste
- 4 cups reduced-sodium chicken broth
- ½ cup white rice
Instructions
- Bring water to a boil in a large pot; add chicken breast
- leek
- onion
- carrot
- celery
- chicken bouillon
- thyme
- poultry seasoning
- and black pepper. Simmer until chicken is no longer pink in the center
- about 20 minutes. Remove chicken from pot and shred.
- Return chicken to the pot and stir in chicken broth and rice. Continue to simmer until rice is tender
- about 30 minutes more
- stirring occasionally.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 4