Dinner · Soups And Stews

Chicken And Rice

Chicken and Rice

I have a love for chicken and rice. It is so easy and delicious. Everyone has their own way of making this tasty dish. Some people use yellow rice, some people use white rice, and some mix the perfect blend of spices to make their own yummy soup.
Whatever the case may be, they are all really good.

I have simplified the dish to make it really easy and jam-packed with flavor. So let me share with you how to make my super easy and delicious chicken and rice.


6 to 8 cups of chicken broth
3 chicken breasts (boneless and skinless)
1 celery stalk – diced
1 onion – diced
1 bay leaf
1 1/2 cup rice
1 1/2 tsp turmeric powder
1 tsp poultry seasoning
salt and pepper
1/2 tsp seasoned salt ( I use Lawry’s seasoned salt)


  1. In a large pot add the broth and bring to a boil. Add the salt and pepper (to taste), celery, onion, bay leaf, and chicken. Cook for about 15 to 20 minutes or until the chicken is cooked through. Remove to a plate to cool.
  2. Turn the heat to medium-low heat and add the rice, turmeric, poultry seasoning, and seasoned salt. Stir to combine. Let cook, stirring occasionally, until the rice is tender.
  3. In the meantime, shred the chicken.
  4. When the rice is cooked and tender, add the shredded chicken back to the pot. Cook for about 5 minutes to heat the chicken through.
  5. Check the seasoning and adjust to taste.
  6. Serve.
  • Serve with crusty bread for dipping.
  • Top with green onion OR whatever you like.
  • To Reheat: Add 1 to 2 cups of broth to the soup so it will thin out. The rice will continue to soak up any liquid when stored. Add the broth and chicken and rice to a pot and warm over medium-low heat. Be sure to stir frequently to prevent burning.
  • To Store: Simply just store in an airtight container in the fridge for up to 1 to 1 1/2 weeks.

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