Ingredients
2 Chicken Breast
2 Celery Stalks
1 Large Carrot
½ Yellow Onion
4 cup of Water
4 cup of Broth
½ cup of Flour (Less if you want more of a soupy consistency.)
1 stick of Butter
2 Minced Garlic Cloves
¾ Thyme Stalks
¼ cup Chopped Parsley
Seasonings:
½ tbsp salt (chicken)
1 tbsp Pepper
½ tbsp Paprika
½ tbsp Garlic & Onion Powder (each)
1 tbsp Auntie Tab Very Good Garlic Seasoning
2 tbsp Chef Keyshawn All Purpose Seasoning (or your favorite all purpose)
1 tbsp garlic salt (in broth)
Directions
Step 1
Prep Work:
Step 1
Chop your celery, onion, carrot, prior to starting the chicken.
Step 2
Season your chicken well with salt, pepper, paprika, garlic powder, onion powder, Auntie Tab seasoning.
Step 3
Heat a pot with some olive oil on a medium to high heat. One olive oil is heated, add chicken in.
Step 4
Cook on each side for about 4-5 minutes, and remove from pot (Chicken is not supposed to be fully cooked at this point, set aside to finish cooking soon! :)
Step 5
In the same pot your chicken was made in pour in your celery, carrots, and onion. Cook down for 2/3 minutes before adding in garlic.
Step 6
Add in your whole stick of butter, and allow to cook for 2 minutes.
Step 7
Add in flour and allow to cook down for 2/3 minutes before adding in broth & water.
Step 8
Mix well and add chicken back in to cook for additional 20-25 minutes. Once finished, remove from pot and shred finely.
Step 9
Add your rice in and turn heat to a low combine with shredded chicken, mix once to be sure rice is not sticking to the bottom, cover and cook for 15-20 minutes.
Step 10
Enjoy! :)
