On cold days, warm food is always best. This month’s recipe to try with kids is perfect for a cold day or any day you need a little comfort. Brown rice and carrots make this chicken and rice absolutely delicious!
This recipe makes a big pot that will easily reheat for a leftover lunch or is great to serve for guests. This chicken and rice goes nicely with a green salad.
Chicken and Rice
Part 1: The Chicken
- 1 whole chicken (remove skin and insides)
- 2 celery stalks
- 2 whole carrots
- 1 onion, quartered
- Salt and pepper
Put all ingredients in a pot and fill with water that is about 1 inch over the chicken. Bring to a boil, cover, and reduce heat to a low simmer for 90 minutes.
Remove chicken and set aside to cool. Strain broth.
Part 2: The Rice
- 4–5 carrots, diced
- 2 cups of brown rice
- 6 cups of chicken broth from above
- 2 cans of cream of chicken soup
- Shredded chicken
Return broth to the pot and bring back to boiling. (For a thicker consistency, use 6 cups broth. For more of a soup, add more broth.) Add brown rice and cover, reducing heat to a low boil for 30 minutes. Add carrots and cream of chicken soup, recover, and simmer for 20 more minutes.
Chicken should be cooled by about midway through the rice cooking. Removing chicken from bones is fun for kids to help with. They can either find the meat themselves and put it in a bowl or you can pull chunks of chicken off for them and let them use their fingers to shred it.
Stir in shredded chicken at the end. The rice mixture should be hot enough to reheat the chicken quickly.