Ingredients

• Simmer chicken with 4 cups chicken broth

• 8 cups 8 chicken stock (or equivalent water and chicken bouillon), divided

• 4 4 boneless skinless chicken pieces (breasts, ribs or thighs)

• Sauté in separate pan onion and carrots in olive oil

• 2 tbsp 2 olive oil

• 1 1 onion, finely diced

• 4 4 carrots, peeled and finely sliced

• Add everything to the chicken pot and simmer with lid on

• 4 4 celery stalks, finely sliced

• 2 tsp 2 salt

• 1 tsp 1 black pepper

• 1 tsp 1 garlic

• 1/2 tsp 1/2 thyme

• 1 cup 1 white rice

• When rice is cooked, turn off and serve. Garnish with half and half.

• 1 cup 1 half and half (optional)