1In a Dutch oven or soup pot, heat 1 tbsp of butter and olive oil over medium-high heat. Sear the chicken breasts for about 3 minutes on each side, or until golden (don’t need to cook through). Remove from the pot and set aside.
2In a Dutch oven or soup pot, heat 1 tbsp of butter and olive oil over medium-high heat. Sear the chicken breasts for about 3 minutes on each side, or until golden (don’t need to cook through). Remove from the pot and set aside.
3In a Dutch oven or soup pot, heat 1 tbsp of butter and olive oil over medium-high heat. Sear the chicken breasts for about 3 minutes on each side, or until golden (don’t need to cook through). Remove from the pot and set aside.
4Reduce heat to medium and add another tbsp of butter if needed. Add the diced onion, celery, carrot, salt, pepper, Italian seasoning, and red pepper flakes. Cook for about 5-7 minutes, or until softened.
5Reduce heat to medium and add another tbsp of butter if needed. Add the diced onion, celery, carrot, salt, pepper, Italian seasoning, and red pepper flakes. Cook for about 5-7 minutes, or until softened.
6Reduce heat to medium and add another tbsp of butter if needed. Add the diced onion, celery, carrot, salt, pepper, Italian seasoning, and red pepper flakes. Cook for about 5-7 minutes, or until softened.
7Add in your minced garlic and cook for another minute.
8Add in your minced garlic and cook for another minute.
9Add in your minced garlic and cook for another minute.
10Pour in the chicken broth and return the chicken breasts to the pot. Season with salt and pepper, stir, and throw in the bay leaf and Parmesan rind. Bring to a boil, then cover and simmer on low for about 20 minutes.
11Pour in the chicken broth and return the chicken breasts to the pot. Season with salt and pepper, stir, and throw in the bay leaf and Parmesan rind. Bring to a boil, then cover and simmer on low for about 20 minutes.
12Pour in the chicken broth and return the chicken breasts to the pot. Season with salt and pepper, stir, and throw in the bay leaf and Parmesan rind. Bring to a boil, then cover and simmer on low for about 20 minutes.
13Remove the chicken from the pot and shred it.
14Remove the chicken from the pot and shred it.
15Remove the chicken from the pot and shred it.
16Stir in the Minute Instant Rice, cover, and simmer for 5 minutes.
17Stir in the Minute Instant Rice, cover, and simmer for 5 minutes.
18Stir in the Minute Instant Rice, cover, and simmer for 5 minutes.
19While the rice is being heated, whisk together the eggs and lemon juice in a separate bowl. Slowly add in two ladles of hot broth, whisking continuously to temper the eggs and prevent scrambling.
20While the rice is being heated, whisk together the eggs and lemon juice in a separate bowl. Slowly add in two ladles of hot broth, whisking continuously to temper the eggs and prevent scrambling.
21While the rice is being heated, whisk together the eggs and lemon juice in a separate bowl. Slowly add in two ladles of hot broth, whisking continuously to temper the eggs and prevent scrambling.
22Once the rice is prepared, turn off the heat and/or remove the pot from the heat. Pour in the egg mixture and stir.
23Once the rice is prepared, turn off the heat and/or remove the pot from the heat. Pour in the egg mixture and stir.
24Once the rice is prepared, turn off the heat and/or remove the pot from the heat. Pour in the egg mixture and stir.
25Add in your shredded chicken, parsley, and dill. Stir and taste for seasoning.
26Add in your shredded chicken, parsley, and dill. Stir and taste for seasoning.
27Add in your shredded chicken, parsley, and dill. Stir and taste for seasoning.