Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

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 Nutrition

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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