Yield: 4 Servings
Ingredients:
- 2 tbsp (30mL) butter
- 2 garlic cloves, minced
- 2 large carrots, diced
- 2 stalks of celery diced
- 1 medium onion, diced
- 2 green onions, chopped
- 1 tsp (5mL) summer savory
- ¼ cup (50mL) fresh chopped parsley
- 1 pound (450mL) diced cooked chicken
- 2 medium tomatoes, peeled and diced
- ½ cup (125mL) rice
- Pinch salt and pepper
- 8 cups (1.8L) chicken broth
Directions:
In a good size pot (9L or so) on medium heat melt butter and sauté the garlic, carrots, celery, onions, green onions, summer savory and parsley for 3 to 5 minutes until soft. Add the chicken, tomatoes, rice, salt, pepper and chicken broth.
Bring to boil for 5 minutes then simmer for approximately 45 minutes or until the rice is cooked.