Ingredients

• 2 tablespoons olive oil
• 1 large onion
• 1 rib of celery
• 2 cups cooked chicken
• 4 garlic cloves
• 1 large carrot
• 8 cups water, divided
• 2 tablespoons Worcestershire Sauce
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 3/4 teaspoon pepper
• 3/4 cup uncooked rice

Preparation

1. Chop onion, celery and chicken. Mince garlic and slice the carrot. Heat a 5-quart saucepan over medium heat. Add in olive oil, onion, celery, garlic, and carrot. Sauté about 5 minutes or until vegetables are tender.
2. Add in the chicken and 4 cups of the water, Worcestershire sauce, lemon juice, salt, pepper, and rice. Cook 15 minutes over medium heat or until rice is done.
3. Add last 4 cups of water and continue cooking until heated through.

Helpful hints

• Cutting salt back to 1/4 teaspoon will bring the sodium down to 211 mg per serving.
• You may use brown or white rice in this recipe. The brown rice may take a little longer to soften. The brown rice has slightly more potassium and phosphorus, but not all of those minerals will be absorbed by the body.