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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe was easy and fast. Well liked by my family. I made this recipe up because I wanted something mild for my daughters tummy. She was battling the flu at the time Ingredients:
2 chicken breasts |
1 (10 ounce) can cream of chicken soup |
2 carrots |
1 stalk celery |
1 chicken bouillon cube |
1/4 teaspoon dried basil |
1/4 teaspoon dried parsley |
1 dash white pepper |
1 -2 tablespoon real butter |
1 cup hot water |
Directions:
1. Boil chicken breast, debone and shred.
2. Next finely dice celery.
3. Quarter carrots and dice into small pieces.
4. In a clean deep dish frying pan or large pot, on medium heat, saute carrots and celery in the butter until celery is soft.
5. Place bouillon cube in cup of hot water to dissolve and then pour into the pot of carrots and celery.
6. Cover and let it simmer until carrots are soft about 5-10 minutes.
7. Next add cream of chicken and stir until smooth.
8. Then add basil, parsley and white pepper, stir.
9. Finally add the shredding chicken breast and stir.
10. Turn heat down to low and cover for 8-10 minutes.
11. Serve over rice!
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