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20 minutes
35 minutes
55 minutes
- 5 cups water, or more as needed, divided
- 1 (14.5 ounce) can chicken broth
- 2 skinless, boneless chicken breast halves - cut into cubes
- 3 medium carrots, chopped
- 3 stalks celery, chopped
- 1 medium onion, chopped
- 2 cubes chicken bouillon
- 0.333 cup uncooked white rice
- In a large saucepan, bring 4 cups of water and chicken broth to a boil over high heat. Add chicken, carrots, celery, onion, and bouillon cubes. Cover, reduce heat to low, and simmer until vegetables are tender, about 15 minutes.
- Simmer the rice with water as needed until tender, approximately 15 minutes. Season with salt and pepper to taste.
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