Homemade Chicken and Rice – Seasonal Veggie Style!

Place chicken, celery, carrots, onions, salt and herbs in a large stockpot and cover with water. Bring to a boil and reduce to simmer. Cover and let simmer for 2 hours, or until chicken is tender and pulls apart. Drain chicken and ingredients from stockpot, reserving liquid in another pot (do not drain liquid!). Set chicken aside to cool and shred when cool enough to handle, discarding skin, bones and any giblets.

Place empty stockpot back on medium heat and add 7 cups of liquid/broth, rice, shredded chicken, cooked vegetables and arugula. Simmer for 15 minutes and add more stock if needed, until rice is done and water is absorbed, about 15–20 minutes more. Serve warm and season with salt and pepper to taste.

Recipe inspired and adapted from She Wears Many Hats.

Note: Save your leftover chicken stock by storing in freezer bags (1-cup portions) and freeze until needed for another recipe.