16 cups water or 3 quarts
- 1/4 sweet apple diced small
- 3 cups long grain white rice
- 1 small onion, chopped
- 3 bay leaves
- 4 teaspoons chicken bouillon
- 1 tsp. celery seed
- 1 teaspoon extra virgin olive oil
- 1 teaspoon Mrs. Dash
- 3 chicken breasts whole no bones
- 4 oz, green chilies
- 1/2 tsp. pepper
- 3 cloves garlic, minced
- 5 teaspoons all-purpose flour
- 1 cup milk
- 8 oz shredded cheese, divided
- 1/3 cup sour cream
- In a large stock pot bring water, chicken,apple, onion, ½ teaspoon pepper, 1 teaspoon Mrs. Dash, green chilies, garlic, olive oil, celery seed and bay leaves to boil, cover and reduce to a simmer for at least an hour (2-3 hours would be preferable).
- Once simmering is complete, remove chicken to cool in order to cut into small chunks. Let broth continue to simmer and reduce.
- Remove all broth from pot (or use another pot) and put approximately 6 cups broth back into pot along with the rice . Cover and simmer for 15 minutes.
- Stir in the cup of milk whisked with flour and bring just to a boil stirring constantly to avoid lumps.
- Reduce heat to simmer, and add your chopped chicken.
- Add reserve broth and cheese ... stir well ...remove from heat
- Serve topped with sour cream..ENJOY!!!