health · recipe

The hub’s favorite chicken and rice

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.

Ingredients

  • 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

Instructions

  1. In a stockpot over medium heat, melt oil. Add celery, carrots and leeks. Sauté until veggies start to soften.
  2. Add stock and spices. Bring to a boil, then reduce to a simmer. Allow to simmer about 5 minutes.
  3. 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.
  4. Turn off heat and serve. It’s great with some freshly grated Parmesan cheese!
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