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!