1 tbsp. vegetable oil
1 large yellow onion, diced finely
3 medium carrots, diced finely
1 celery stalk, diced
1 clove garlic, minced
2 tsp. Italian seasoning
1 tsp. sea salt (you can skip if you like)
1/4 tsp. ground black pepper
5 cups low sodium chicken stock
2 large chicken breasts
1 cup white or brown rice
1 cup evaporated milk
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Saute onion, carrot, and celery in vegetable oil in a large pot over medium-high heat until tender, about 3-5 minutes.
Stir in garlic, Italian seasoning, salt, and pepper and let cook for 1 minute. Add chicken breasts, stock and rice and bring to a boil.
Turn down heat to medium low, cover, and let simmer for 30 minutes, stirring occasionally.
Remove chicken breasts and shred before returning back to the pot, along with the evaporated milk. Stir to ensure everything is combined and serve.