INGREDIENTS
1 tbsp
Avocado or Coconut Oil
3
Pieces of Celery diced
4
Carrots diced
1
Onion diced
6 cups
Chicken Broth
3 cups
Water
2
Chicken Breasts cooked and shredded (I used my Instant Pot)
1 tsp
Pink Himalayan Sea Salt
1/4 tsp
Pepper
1 tsp
Granulated Garlic
1 cup
White Rice
2 tsp
Parsley
1/2 tsp
Rosemary
1/2 tsp
Thyme
1/4 tsp
Sage