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Ingredients

2 tbsp (30mL) butter
2 garlic cloves, minced
2 large carrots, diced
2 stalks of celery diced
1 medium onion, diced
2 green onions, chopped
1 tsp (5mL) summer savory
¼ cup (50mL) fresh chopped parsley
1 pound (450mL) diced cooked chicken
2 medium tomatoes, peeled and diced
½ cup (125mL) rice
Pinch salt and pepper
8 cups (1.8L) chicken broth

Directions

In a good size pot (9L or so) on medium heat melt butter and sauté the garlic, carrots, celery, onions, green onions, summer savory and parsley for 3 to 5 minutes until soft. Add the chicken, tomatoes, rice, salt, pepper and chicken broth. Bring to boil for 5 minutes then simmer for approximately 45 minutes or until the rice is cooked.