Categories: Chicken, Main Dish, Stew
Ingredients
- 4 1/2 cups chicken broth
- 1/2 cup water
- 3 boneless skinless chicken breasts, cooked and chopped
- 2 teaspoons thyme
- salt and pepper
- 1/2 cup brown rice
- 1 tablespoon olive oil
- 4 garlic cloves, pressed
- 1 large onion, chopped
- 2 carrots, chopped
- 1 stalk celery, chopped
- 3 tablespoons flour
- 1 1/2 cups low-fat milk
Directions
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In a large saucepan, bring chicken broth and water to a boil and add the chicken. Add thyme and season with salt and pepper; add rice and reduce heat.
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In a skillet, heat olive oil over medium-high heat. Add garlic, onion, carrots, and celery; cook until onions are translucent. Add flour to the mix and combine well. Add this mixture to the chicken broth mixture in the saucepan.
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Stir milk into everything and continue to simmer, stirring occasionally until thickened, about 20-30 minutes.