📝 Instructions
= Recipe
1. Add olive oil to a pot. Sauté 0.5 onion, 2 stalks celery, diced, 1 red bell pepper, diced, and 2 tsp minced garlic.
2. Add 5 cups chicken broth and bring to a boil. Add 1 pack chicken (any piece) and season with onion powder, garlic powder, paprika, all-purpose seasoning, and black pepper.
3. Cook chicken for 10-15 minutes. Remove chicken, shred it, and set aside.
4. Turn pot to medium heat. Add 1 cup rice, rinsed three times, and cook for 20 minutes.
5. Add shredded chicken back in, stir in 2 cans cream of chicken, and mix. Cook for another 20 minutes, adding more chicken broth if it gets too thick. Season to taste.
