|3 quarts||chicken stock|
|4||large carrots cut in 2-inch lengths|
|3||medium potatoes cut in ½-inch chunks|
|4 cups||bite-sized pieces of cooked Foster Farms chicken|
|½ lb||small mushrooms|
|2||medium onions, diced|
|3||stalks of celery cut in 1-inch pieces|
|⅓ cup||egg noodles|
|¼ cup||long-grain rice|
|½ tsp||dry rosemary|
|•||Salt and pepper to taste|
1. In a 7- or 8-quart kettle, simmer carrots in chicken stock 15-20 minutes.
2. Add potatoes and simmer 15-20 minutes.
3. Add onions and celery and cook 15 minutes.
4. Add chicken, mushrooms, egg noodles, rice, rosemary, salt and pepper. Cover and simmer 20 more minutes or until rice is tender.
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.