1 cup water
1 tablespoon celery seed
1 1/2 tablespoons dried minced onion
1 1/2 tablespoons dried celery
1 teaspoon dried minced onion
1 tablespoon minced garlic
1 1/2 tablespoons chicken bouillon granules
2 (15 ounce) cans chicken broth
1 tablespoon vegetable oil
2 tablespoons dry brown sugar
1 (4 ounce) can chicken broth
1 (14 ounce) can diced tomatoes with green chile peppers
salt and pepper to taste
3 tablespoons olive oil
1 cup shredded mozzarella cheese
In a medium saucepan, bring water, celery seed, onion, celery, onion, garlic, chicken bouillon, chicken broth, vegetable oil, dry brown sugar, chicken broth, diced tomatoes with green chiles, salt and pepper. Stirring well, bring to a boil. Reduce heat to low. Reduce heat to medium-low. Simmer for about 20 minutes.
Add chicken and rice stock, stirring well. Allow to heat through.
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