4 - 6 Tablespoons butter, divided Chicken seasoning Salt and pepper 1-2 cups mixed frozen veggies Diced onions (measure with your heart) Garlic (measure with the heart) 2 cups jasmine rice 2 Tablespoons dried parsley flakes 6 cups chicken stock 1 cup heavy cream 2 small chicken breasts cut into bite-sized pieces

Melt 2 Tablespoons butter in a large soup pot over medium heat. Add vegetables and onion season with chicken seasoning, salt and pepper, then place a lid on top and cook until veggies are tender, 5-6 minutes, stirring occasionally.

Add rice and garlic then stir to coat in butter and saute for 1 minute.

Add dried parsley, chicken stock, and heavy cream then turn heat up to high to bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot as it comes to a boil.


Once boiling, reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally.


Season the diced chicken with chicken seasoning, salt, and pepper. Add it to the pot. Turn the heat up slightly if needed to maintain a gentle bubble.


Return heat to medium-low and simmer for another 7–10 minutes, until chicken is cooked through and rice is al dente. Stir more frequently near the end to prevent sticking.


Remove from heat, cover the pot, and let sit for 5 minutes.


Stir in remaining 2–4 tablespoons of butter, depending on your preference.