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.