4 chicken breasts (boneless)
4 cans College Inn chicken broth
2 (8 oz.) cans tomato sauce
2 c. white rice
1 onion to taste
garlic to taste

In a big pot, brown onion, garlic and chicken in olive oil. When translucent, add chicken broth and tomato sauce. Next, add salt, pepper, paprika, a splash of red hot pepper and parsley flakes. Let simmer for 2 hours (don't lose juice). Shred the chicken. Add 2 cups uncooked rice. Let simmer another 1/2 hour or until rice is cooked.