• 5 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1skinless, boneless chicken breast halves – cut into cubes
  • 3carrots, chopped
  • 1onion, chopped
  • 3 stalks celery, chopped
  • 2 cubeschicken bouillon
  • ⅓ cup uncooked white rice
  • salt and pepper to taste
  • Directions

  • Step 1

    In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the chicken, carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.


  • Step 2

    Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and pepper to taste.

  • Cook's Note:

    Do not add too much rice or it may become gluggy. It is incidental, not essential to the outcome.

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