1 Tbsp. butter

1 c. sliced celery

1 c. chopped carrots

48 oz. chicken broth

1 c. water

½ tsp. smoked paprika 

3 c. cooked rice

2 chicken breasts


Melt butter in 4- to 6-quart saucepan over medium heat until sizzling. 

Add celery and carrots; continue cooking 3-5 minutes. Add chicken broth, water and paprika. Continue cooking, stirring occasionally, 7-9 minutes or until mixture comes to a boil and carrots are tender. Stir in rice and chicken. Cook 5-7 minutes or until heated through. Season with salt and pepper if desired. 

Serve immediately.

Source: Karin Sweeter’s 4-H Special Foods recipe