Ingredients
Scale
- 4–6 tablespoons butter or vegan butter
- 1 heaping cup shredded or chopped carrots
- 2 scant cups long-grain white rice (Lundberg White Jasmine Rice recommended)
- 8 cups chicken stock
- 2 chicken breasts (approximately 1 lb), cut into bite-sized pieces
- Homemade seasoned salt and pepper, to taste
Instructions
- In a large soup pot, melt 2 tablespoons of butter over medium heat. Add shredded carrots and season with salt and pepper. Cook for 5-6 minutes until tender.
- Stir in rice, dried onion, dried garlic, and parsley. Sauté for 1 minute.
- Pour in the chicken stock and bring to a boil while stirring occasionally.
- Reduce heat to medium-low, cover, and simmer for 15 minutes.
- Add seasoned chicken pieces to the pot. Simmer for an additional 7-10 minutes until fully cooked.
- Stir in remaining butter based on preference; adjust seasoning if needed. Let sit for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: One-pot cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 430
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg