Recipe of the month


May 2020

Recipe provided by Kim F. "It only takes 30 minutes to put this together."


  • 1 medium yellow onion
  • 3 medium celery stalks
  • 2 medium carrots
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken
  • 2 cups cooked rice
  • 1 cup half-and-half


  1. Prepare the following, placing them all in the same large bowl: dice 1 medium yellow onion and 3 medium celery stalks, peel and dice 2 medium carrots, and mince 2 garlic cloves.
  2. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add the onion mixture, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes.
  3. Pour in 4 cups low-sodium chicken broth. Bring to a boil. Reduce the heat and simmer for 10 minutes. Stir in 2 cups shredded chicken, 2 cups cooked rice, and 1 cup half-and-half, and simmer until the rice is warmed through, 3 to 4 minutes more.

For more information, view this recipe here:

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