All-in-one Chicken Dinner

You know how annoying it is to have a little bit of chicken soup left, and some cooked chicken, but not enough for a meal? This is an amazing solution! Uses up the leftovers you’re stuck with and provides you with a flavorful, filling dinner that you’re going to make again and again. I even snuck in a thin piece of minute steak I had left, and my family thought the dish was a real winner.

SERVES 2

• 2 Tbsp olive oil
• 1 small onion, diced
• 3 small stalks celery, thinly sliced
• 1 clove garlic, finely diced
• 1 small carrot, julienned (or chopped)
• 1 cup chicken soup (broth only)
• ¹⁄₃ cup basmati rice (see note on previous page)
• salt and pepper, to taste
• ³⁄₄ cup cooked chicken, cut into small pieces
• 1 Tbsp fresh parsley, minced, plus more for garnish, if desired Heat oil in a small saucepan.

Add onion, celery, and garlic and sauté for 5 minutes. Add carrot, chicken soup, rice, and salt and pepper. Bring to a boil. Reduce heat and simmer for 20 minutes, covered, stirring occasionally. Add chicken and simmer 5–6 minutes longer. Remove from heat. Add parsley. Mix together. Cover and let sit for 10 minutes before serving to allow the flavors to blend. Garnish with fresh parsley, if desired.

Note: I strongly recommend using basmati rice and not subbing other varieties in this recipe. It has a longer grain and a firm texture, and the grains remain separate after cooking. It also has a floral aroma and nutty flavor, which greatly enhance the flavor of this dish.

(Originally featured in Family Table, Issue 698)