Avg. rating 4 from 9 votes.
Recipe Created By: Heidi Bayer
6 cups chicken broth
1 cup chicken, shredded or diced
2 carrots, chopped
2 stalks celery, chopped
1 large onion
2 cloves garlic, minced
1 bay leaf
2 Tbsp canola or olive oil
1/4 cup rice
1/4 cup flat leaf parsley or cilantro
Place canola oil in a large stockpot on medium heat. Add onion and a dash of salt. Then, add carrots, celery stalk and garlic. If using raw chicken, add during this time. Cook for 2 - 3 minutes.
Add broth and bay leaf, salt and pepper. Bring to a boil. Turn down to a simmer and let simmer for 10 minutes.
Add chicken chicken if not already done and let simmer another 5 minutes.
Add raw rice and cover the stock pot. Let cook for 15 minutes or according to directions for the rice. At the very end, add a dash of turmeric for color. Add parsley or cilantro and serve.
Copyright © 2005 Heidi Bayer. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Verify ingredients of canned chicken or use homemade. A good homemade chicken stock for this is Mama's Chicken Broth