Ingredients
- 1-2 tablespoon avocado oil or vegetable oil
- 1 sweet potato, diced
- 2 celery ribs, diced
- 1 medium onion, diced
- 1 large clove garlic, minced
- Pinch of red pepper flake (use more or less as desired)
- 1/2 - 3/4 cup uncooked Jasmine rice
- 1 teaspoon Italian seasoning
- 1 tablespoon chicken bouillon granules (can use more or less as desired)
- 1/4 teaspoon black pepper
- 32-oz to 48-oz chicken broth (use more for brothier soup)
- 3 tablespoons all-purpose flour (use less for brothier soup)
- 1 5-oz can evaporated milk
- 2 cooked chicken, cubed or shredded (use more or less as desired)
- Salt, to taste
- Handful of Italian parsley, chopped
How to Make
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Step 1: In a pot, add oil, carrot, celery and onion. Sauté until just tender.
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Step 2: Add garlic and crushed red pepper flakes; cook, while stirring, until garlic is fragrant (about 1 minute).
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Step 3: Stir in flour and cook for a minute or so, until the flour is lightly golden.
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Step 4: Add broth, rice, Italian seasonings, chicken bouillon granules and black pepper. Bring to a boil.
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Step 5: Reduce heat; simmer, covered, until the rice is tender.
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Step 6: Stir in cooked chicken and evaporated milk; heat through.
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Step 7: Taste for seasoning; adjust to taste with salt, if needed.
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Step 8: Stir in parsley.
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Step 9: Serve immediately.
We hope you enjoy this recipe!
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