This is based on a recipe I found on The Nourishing Kitchen for chicken noodle soup. After making this stock, we were out of pasta (we don’t keep it in stock very often) so I adapted it a bit and made chicken and rice instead. Now, this is my go-to dish after one of us has had a long day, isn’t feeling well or it’s just cold and gloomy outside. And basically just because. We probably eat this at least once every other week.
The last time I made this I forgot to take pictures so maybe if I remember next time I’ll add them in, but it’s a really simple dish to make.
- 6 cups of homemade chicken stock
- 2 cups of shredded cooked chicken
- 2 tbsp coconut oil (I just eyeball it. You want enough to cover the bottom of your pan plus a little so the veggies are coated)
- 2-3 stalks organic celery, chopped
- 2 medium carrots, chopped
- 2 leeks, halved and sliced finely, white and pale green parts only
- 1 tbsp each spices (I use whatever I have handy – usually basil, oregano, rosemary, garlic and onion powder, parsley, etc.)
- 1-2 cups soaked and cooked brown rice
- Sea salt and pepper to taste
- In a stockpot over medium heat, melt oil. Add celery, carrots and leeks. Sauté until veggies start to soften.
- Add stock and spices. Bring to a boil, then reduce to a simmer. Allow to simmer about 5 minutes.
- Then add shredded chicken and rice. Return to boil and let simmer for a 2-5 minutes, until everything is hot. I usually have the chicken in the fridge from the last whole bird we shredded so it takes a couple minutes to warm that through completely.
- Turn off heat and serve. It’s great with some freshly grated Parmesan cheese!