That big crock-pot full of chicken stock is still going on my bar. This morning my husband and I both awoke to the smell, looked at each other and said the same thing at the same time- chicken and dumplings. Unfortunately, I was out of some of the ingredients needed to make it. So I made our second favorite dish, chicken and rice.
I transferred about 2 quarts of stock to a stock-pot and skimmed the fat off of the top. I added one portion of prepared veggies and some cooked, diced chicken from the freezer. I added 2 teaspoons of salt, 3 cloves of garlic and Italian seasoning. I added one pint of my home-canned tomatoes and 1 cup of white rice. I brought the mix to a boil, reduced to a simmer and cooked it until the rice was tender and it was thickened and the stock was almost completely absorbed.
This made enough that we will be able to have it for lunch tomorrow. If you want it to be more like a soup, add extra stock or don’t cook it as long.
2 Tbs coconut oil or butter
1 portion prepared veggies or 1 onion, 2 carrots and 2 stalks celery, diced fine and cooked
8 cups chicken stock
2 tsp salt
2 cups diced tomatoes with juice
2-3 cups cooked, diced chicken
3 cloves garlic, pressed
2 tsp Italian seasoning
1 cup white rice
In a stock-pot, heat your coconut oil over medium hear. Add the veggies and cook until tender, if you aren’t using pre-cooked onion, carrot and celery. Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook until the rice is tender and the stock is reduced to the thickness you desire.
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