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- 5½ cups of chicken broth (about 3 cans)
- 3 carrots, peeled and sliced
- 1 stalk celery, sliced
- 2 tsp salt
- 1 tsp oregano
- 1 tsp paprika
- 2 cups cooked chicken, cut into bite sized pieces
- 1 cup long-grain rice, cooked (1/2 cup prior to cooking)
Combine first 6 ingredients and bring to a boil. Simmer until vegetables are tender, 15-20 minutes. Stir in chicken and rice. Heat through.
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