Chicken Soup Dinner

That’s right - chicken soup dinner. It’s not soup! But it has all of the flavours of a delicious chicken soup made from scratch. If you’re isolated and feeling well, or you’re feeling under the weather (hopefully NOT with COVID 19) then this should help you feel good.

This dish is also great because it uses up vegetables that you may have laying around that you need to eat up.

Ingredients:

1 - 1.5 cups brown rice

A whole chicken

3-4 carrots, chopped

3-4 stalks of celery, chopped

1 yellow onion

1 clove of garlic

4 cups of chicken stock

1 tbsp red wine vinegar

Salt and pepper to taste

Olive oil

Instructions:

Heat your oven to 400 degrees. Prep the chicken and place in a pan with a drizzle of olive oil, and some salt and pepper. You can add other seasonings if you like. I think Marc added some peri-peri dry seasoning to ours. Place the chicken in the oven and use a meat thermometer to cook to a safe temp. Should take anywhere from 1 hr to 1.5 hrs.

While the chicken starts cooking, prepare your other ingredients in a separate large pot (one that has a lid). Add the onion, garlic, carrots, celery, rice, stock, a healthy pinch of salt and pepper, and red wine vinegar. Give it a stir, pop on the lid and place in the oven after the chicken has been cooking for about 20 minutes.

The rice/vegetable mixture should take about 45 minutes, and you can remove the lid for the last 10 minutes of cooking to reduce the liquid a bit if the rice hasn’t absorbed it all. The ingredients can impact the ratio of liquid, so if your rice isn’t totally cooked and the liquid is all absorbed, add more stock. If the opposite is true, leave the lid off to cook longer.

Your rice mixture and your chicken should finish cooking around the same time. Once finished, serve some rice and slice up some chicken to serve alongside.

Enjoy!