This is easy.
This is fast.
I always have the ingredients on hand.
Everyone enjoys it.
It’s made from good stuff.
When I have nothing planned and need to pull dinner together in a hurry, this is what I usually make.
This is another Rachel Ray adapted recipe. She calls it Poached Chicken and Vegetables.
In this house, we call it Chicken Pottage, and I have no clue where that name originated.
Warning: ingredients listed without precise measurements. Use your judgment. It’s a forgiving recipe.
4 large skinless boneless chicken breasts
5 large carrots
1 or 2 celery ribs
4 – 6 cups of chicken stock
6 cups rice prepared as directed.
Salt and pepper to taste
- Prepare veggies by peeling and cutting into nice big chunks – because the pieces are so big, this takes almost no time.
- Pour 2 to 4 cups of water to a large pan or pot. Add 4 – 6 cups of chicken stock. Season chicken breasts with salt and pepper and place in stock/water. Total liquid about 6 to 8 cups (you really only need enough to make sure everything is cooked through).
- Add your carrots, celery and onion – even throw in some potatoes if you want.
- Sprinkle in thyme (either fresh or dried).
- Add 2 bay leaves.
- Cover, bring to a boil on high heat. Reduce to a simmer for 15 minutes or so.
- While that’s simmering, prepare rice.
- When veggies have softened and chicken is cooked through, remove chicken and cut into bite sized pieces. Return to pot.
- Remove bay leaves and sprig of thyme if you used fresh.
- Serve over rice in bowls, making sure to add a little bit of everything including the broth.
Carb-wise, I count the rice and a little for the carrots and that’s it.
It’s like a super easy, super chunky chicken soup with rice.
If you look at Rachel Ray’s recipe, there are lots of comments with many ideas from people who have made it and adapted it their own way. Add your own flair and make it yours!
17 Replies to “#DFeast Friday | Chicken Pottage”
Mmm. That looks GOOD! We’re so trying that out once Falls rolls around (really, the only time we eat soup or CHILI!!!!!… Love chili, love chili. Love it love it. mmm. Chili… Ch… Chili!)
Ahem. Sorry. I get a little nuts about a certain item. Like a dog seeing a squirrel.
Anyhow, great recipe! Thanks for sharing.
lol. Thanks for continuing to post to the DFeast Michael!
Yum… and now I’m hungry!
We do a Chicken Tortilla Soup with a pack of uncooked boneless skinless chicken breasts, 1 can of Red Enchilada Sauce, a can of black beans, 1 pkg frozen corn, 1 sm. can of green chili’s, 1 lg. can of diced tomato, 1 sm. diced onion, and then water to fill the pot. Then we serve it with Tortilla Strips, shredded cheese, and sour cream. Low Carb and very tasty!
Sounds good! How do I isolate a comment to add this to the DFeast list??
Reading this back, I should substitute some fresh ingredients (corn, tomatoes) for the frozen and canned to make it healthier! The nice thing about it is that I usually have all these canned and frozen on hand and ready to go. The other missing ingredient is Cilantro, and be sure to rinse the black beans good so they aren’t gritty.
I’ve enjoyed reading all your recipes!
Thanks Mindy. 🙂 I’m going to have to give yours a try. Sounds like just the thing we would enjoy. I love cilantro!
looks great, Lo!…another one to add to my “definitely try” list!…and i like that i just need to count the rice : )
This is great! Keep em comin!
Okay. You’ve convinced me! I’m going to try this.
BUT…..I’m so embarrassed to ask this…..what exactly is chicken stock? It’s not broth, right? Do you make it or buy it?
Aren’t I pitiful? But I really want to learn how to be a better cook.
Gonna give it a try on one of these cooler nights Lorraine!!! Thanks for sharing.
Have a great weekend!
Thanks Lorraine 🙂 Like you, I appreciate the fact that it’s made of things that are in most kitchens…. AND it’s quick. What a bonus 🙂 Thanks for sharing.
This looks so good!!!! I love easy one-pot meals. I wish I had gotten my blog reading done early today and had seen this – I totally would have made it for dinner tonight. Pete’s working late and this looks like the perfect meal that can simmer on the stove until we’re ready to eat.
Oh and I also love Rachel Ray and her recipes. At BlogHer they said something about doing a taping for her – but somehow I missed it. I’m not sure if she was really there, or if they had people from her show there. But if she was there and I missed it, I’m going to be really upset with myself!!
I can’t wait to give this a try. We don’t get the Rachel Ray show here in Canada (unless you have cable / satellite) – but I may take a peek at the website link. Many thanks for sharing – here I am preparing to go to bed – and now I feel hungry (oops – maybe time to check the BG’s just incase they are going low!).
YUMMMM. Why is it that “real” carrots taste so much better than the “baby” carrots? This is making me hungry…
that looks good! 🙂
looks good! 🙂
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