Ingredients:
32oz carton chicken stock
4 cups cooked diced chicken
1 tbsp. oil
2 cups cooked white rice
2 ribs of celery diced
1 tbsp. oil
1 tsp salt
½ tsp pepper
½ tsp nutmeg
½ tsp ginger
Directions:
In a large sauce pan, cook chicken thoroughly with 1 tbsp. oil. While chicken is cooking, add chicken stock to a large pot along with seasonings. Allow to come to a boil. Place all ingredients into the pot and continue to boil for about 10 minutes. Reduce heat to simmer. Add the chicken when completely cooked to the pot. Continue to simmer for about 30 minutes stirring occasionally.