2 cups chicken stock
1 cup quick cooking oats
2 teaspoons Creole seasoning
1 cup chicken broth
1 teaspoon Creole seasoning
1 onion, chopped
1 medium clove garlic, minced
1 cup jasmine rice
3 teaspoons chicken bouillon
1/2 teaspoon salt
1/4 cup liquid smoke flavoring (optional)
1/2 teaspoon dried minced onion
1 teaspoon dried basil
1/4 teaspoon ground black pepper
In a medium saucepan, use a pot of water to cover the bottom of a large saucepan. Heat:
5 tablespoons cornstarch, divided, in small saucepan over low heat. Stir creole seasoning, 1 tablespoon water, creole seasoning and chicken broth in a small dish. Place chicken in dish and stir in oats, Creole seasoning, onion, garlic, jasmine rice, chicken bouillon, salt, liquid smoke or optional creole seasoning. Add chicken and stir until all ingredients are coated. Store chicken covered in 12 fluid ounces stock pot.
In a small skillet, heat 1 to 2 teaspoons of water over medium heat.
Place chicken breasts in infused stock pot and cover with enhanced sparkle liquid; heat gently. Remove chicken from pot, dice with forks, and pour over prepared pan.
Reduce heat to medium low and add soup mixture and pot of chicken broth. Bring to a boil, stirring constantly. Raise heat, cover, reduce heat to low, stirring constantly, and simmer 2 to 3 minutes.
Remove chicken from soup mixture, season with Creole seasoning and sprinkle with basil, black pepper, and Creole seasoning mixture. Bring to a boil, adding enough to cover all components.
Remove chicken from stock pot and stir in cornstarch, reduce heat to medium. Add colored liquid and corn-starch mixture to pot and stir gently. Bring temperature to low, cover, and simmer for 30 minutes.