Chicken Soup Risotto Style!

• 4 chicken breasts or 6 chicken thighs, cubed
• 2 medium sized onions, diced
• 5 medium carrots, cut the way you want
• 3 celery ribs, sliced
• 1 cup sushi rice or 1 cup arborio rice, must use rice that will absorb all the liquid
• 1 (500 g) box chicken stock
• 3 cups water
• 2 tablespoons concentrated chicken bouillon
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried basil
• 1/4 - 1/2 teaspoon dried rosemary
• salt and pepper

1. On med-high heat saute cubes of chicken in olive oil until cooked through.
2. Add some salt and pepper to taste.
3. Add veggies, herbs, and salt again for flavor and to sweat the veggies
4. Deglaze the pan if it`s sticking, with 1/2 of water or stock. Get all the bits off the bottom -- that`s flavor!
5. Add chicken stock, water, bouillion and worchestershire sauce- incorporate well.
6. Bring to a boil and reduce heat.
7. Once the carrots are tender or even 15 mins before the carrots are done, add the rice.
8. Let boil for a minute or two, then reduce the heat and cover -- keep an eye on it and stir when needed.
9. It`s ready when the liquid has been absorbed by the rice and you have a creamy consistency -- and of course when the rice is tender!LOL.

chicken breasts, onions, carrots, celery, rice, chicken stock, water, chicken bouillon, worcestershire sauce, basil, rosemary, salt

Taken from www.food.com/recipe/chicken-soup-risotto-style-410918 (may not work)