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Hearty and healthy. Comforting, yet not fattening. Good combo if you ask me…


  • 1 whole chicken, 4-6 lbs
  • 4 carrots
  • 3 celery stalks
  • 1 yellow onion
  • 2 tbsp olive oil
  • 3 cups brown rice
  • salt and pepper
  • thyme
  • parsley


  1. Place chicken in large stock pot and cover with water, boil about an hour to an hour and a half, until cooked. Remove from water into large bowl and allow to cool until you can handle it with your hands.
  2. Once cooled, remove skin and bones, and tear chicken into bite sized pieces.
  3. Meanwhile, chop all vegetables and heat up olive oil in large skillet.
  4. Sautee vegetables until tender, add salt and pepper.
  5. Once chicken is removed from water, add brown rice and cook 35 minutes.
  6. Add vegetables, cooked chicken, a bit more salt, pepper, thyme and parsley to pot and cook another 5-10 minutes.
  7. Serve!