Homemade Chicken and Rice Seasonal Veggie Style!

1. 1

   Place chicken, celery, carrots, onions, salt and herbs in a large stockpot and cover with water.

2. 2

   Bring to a boil and reduce to simmer.

3. 3

   Cover and let simmer for 2 hours, or until chicken is tender and pulls apart.

4. 4

   Drain chicken and ingredients from stockpot, reserving liquid in another pot (do not drain liquid!).

5. 5

   Set chicken aside to cool and shred when cool enough to handle, discarding skin, bones and any giblets.

6. 6

   Place empty stockpot back on medium heat and add 7 cups of liquid/broth, rice, shredded chicken, cooked vegetables and arugula.

7. 7

   Simmer for 15 minutes and add more stock if needed, until rice is done and water is absorbed, about 1520 minutes more.

8. 8

   Serve warm and season with salt and pepper to taste.

9. 9

   Recipe inspired and adapted from She Wears Many Hats.

10. 10

    Note: Save your leftover chicken stock by storing in freezer bags (1-cup portions) and freeze until needed for another recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.