Please take our survey! Click here
Please enter the email you’re using for this account.
Meat
Easy
2 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
You know how annoying it is to have a little bit of chicken soup left, and some cooked chicken, but not enough for a meal? This is an amazing solution! Uses up the leftovers you’re stuck with and provides you with a flavorful, filling dinner that you’re going to make again and again. I even snuck in a thin piece of minute steak I had left, and my family thought the dish was a real winner.
2 tablespoons Gefen Olive Oil
1 small onion, diced
3 small stalks celery, thinly sliced
1 clove garlic, finely diced
1 small carrot, julienned (or chopped)
1 cup chicken soup (broth only)
1/3 cup basmati rice
salt, to taste
pepper, to taste
3/4 cup cooked chicken, cut into small pieces
1 tablespoon fresh parsley, minced, plus more for garnish, if desired
Heat oil in a small saucepan.
Add onion, celery, and garlic and sauté for five minutes.
Add carrot, chicken soup, rice, and salt and pepper. Bring to a boil. Reduce heat and simmer for 20 minutes, covered, stirring occasionally.
Add chicken and simmer five to six minutes longer. Remove from heat.
Add parsley. Mix together. Cover and let sit for 10 minutes before serving to allow the flavors to blend.
Garnish with fresh parsley, if desired.
Styling and Photography by Sina Mizrahi
How Would You
Rate this recipe?
Please log in to rate
Reviews