Ingredients
- 3-4 cloves garlic minced
- 1 large or 2 small carrot, sliced into "coins"
- 2-3 ribs celery chopped
- 1/4 c. butter or coconut oil for dairy free
- 1/2 c. white whole wheat flour or rice flour for GF
- 8 cups chicken broth
- 3 cups pre-cooked rice white, brown or wild....I use brown.
- 1 c. cubed or shredded cooked chicken breast
- 1/4 tsp. salt
- 1/4 tsp. pepper
- rosemary to taste
- 1 c. milk or rice milk for dairy free
Instructions
- In a large saucepan, saute the garlic, carrot and celery in butter until tender.
- Stir in flour until blended.
- Gradually add broth.
- Stir in rice, chicken, salt, pepper and rosemary.
- Bring to a boil over medium heat.
- Cook and stir for 2-3 minutes or until thickened.
- Stir in milk and cook 2-3 minutes longer.
Notes
Add this recipe to Plan to Eat here.