Our Recipes
Chicken/Fish |
We really like this one too.
Place 8 cups water and 4 chicken breasts in a large pan. Boil for 20 minutes. Save water.
In 2 Tbl. oil cook, 2 medium celery chopped, 1 large carrot, grated,
and 1 onion, chopped until tender. Add 3 Tbl. flour and cook 1 minute.
Add 1 cup of broth that chicken was cooked in until thick.
Add 3 bouillon cubbes, 3/4 cup rice (I always end up adding more), 1
Tbl. lemon juice, 1 tsp. salt, 1/2 tsp. thyme, 1/4 tsp. pepper adn
celery mixture to broth. Simmer 20 minutes. Add chicken, shredded.
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