4 boneless skinless chicken breasts (about two pounds)
½ cup heavy cream
½ cup chopped fresh scallions, plus extra for garnish
Salt and pepper
Instructions
Put 2 tablespoons of the butter in a heavy Dutch oven over medium high heat. Add the carrots, onion and celery and stir for 3-5 minutes until starting to soften.
Pour in the rice and give it all a good stir. Add the chicken broth and the poultry seasoning and bring everything to a boil.
Let the rice simmer for about 10 minutes and then add the chicken. Bring the mixture back up to a simmer and let it all cook until the rice is tender and the chicken is cooked through (you can check it with a food thermometer – it should read 165), about 15 to 20 minutes, stirring every 5 minutes or so.
Remove the chicken and shred it into bite sized pieces. Return it to the pot along with the rest of the butter, ½ cup of cream and the chopped scallions. Give everything a good stir for a couple of minutes over low heat.
Turn off the heat and let it cool for a few minutes while someone else sets the table. Ladle it out into warmed bowls and enjoy!