- 2 Chicken Breasts
- 1 Med Onion (diced)
- Chicken Bouillon Cubes or Broth
- 3 or 4 Cups of Carrots (sliced)
- 2 or 3 stalks of celery (cleaned and diced)
- 2 cups of instant rice
Dice chicken and fry in large pot. When chicken is almost done add in vegetables and saute lightly (stir them around for 3-5 minutes or so - do not burn). Season with cracked black pepper. Fill pot with chicken stock to a 2 or 3 inches above dry ingredients. Simmer, stirring occasionally, until vegetables reach desired consistency. Remove from heat and stir in rice. Let sit 10 minutes and serve!