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Homemade Chicken and Rice

Comfort food to sooth the soul. Adapted from She Wears Many Hats
Course Dinner
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 10 -12 servings
Author This Season's Table

Ingredients

  • 1 whole organic chicken approx 4 pounds
  • 4 stalks celery and leaves, chopped
  • 2 cups carrots chopped
  • 2 onions chopped
  • 5-6 sprigs fresh thyme
  • 1/2 tbsp sea salt
  • 2 tsp oregano
  • 3 cups jasmine rice
  • 3 - 4 large handfuls arugula
  • water for cooking chicken about 14-16 cups

Instructions

  1. Place chicken, celery, carrots, onions, salt and herbs in a large stockpot and cover with water.
  2. Bring to a boil and reduce to simmer.
  3. Cover and let simmer for 2 hours, or until chicken is tender and pulls apart.
  4. Drain chicken and ingredients from stockpot, reserving liquid in another pot (DO NOT DRAIN LIQUID!!)
  5. Set chicken aside to cool and shred when cool enough to handle, discarding skin, bones and any giblets.
  6. Place empty stockpot back on medium heat and add 7 cups of broth, rice, shredded chicken, cooked vegetables and arugula.
  7. Simmer for 15 minutes and add more stock if needed until rice is done and water is absorbed, about 15-20 minutes more.
  8. Serve warm and season with salt and pepper to taste.

Recipe Notes

Save your leftover chicken stock by storing in freezer bags (1 cup portions) and freeze until needed.