It’s time to bust out the dutch oven. I’m sad to say I have not used this near as much in the spring and summer as I thought I would. I was so excited when I received this beautiful read porcelain dutch oven for Christmas that I knew for sure I would put it to good use. I started off well. Soups, stews and even some yummy cajun fixin’s. I’ve been trying to get into the swing of things now that the cooler weather is here and that means more time for things to simmer on the stove top to enjoy it’s warm and tasty goodness. To start off the season I decided to make my husbands favorite soup, Chicken and Rice. He’s a Campbell’s soup fan and he’d eat it every day if you let him.
I decided to make something a little different than traditional chicken and white rice. I know we are all knee-deep in fall goodies but I wanted to try to bring a little bit of summer flavor to my soup. We go through a lot of chicken and rice soup here thanks to hubs addiction, but I tend to get a little weird about all the white rice that goes into my body because of the PCOS. So, I swapped out the white rice for brown and let it cook a little longer. The brown rice got all fluffy and full of wonderful flavors. I didn’t tell the family and no one noticed. I had to laugh a little inside because hubs is such a stickler for his “no brown rice” policy.
Well, I fooled him.
This recipe could easily be made in a crockpot. I prefer to slow cook in a dutch oven on the stove.
I did cook the chicken in a cast iron skillet in the oven. I do this with a lot of my meat. I just prefer the way it turns out instead of stove top frying. I let the chicken cool just a bit and then I took a fork and knife and shredded it.
Don’t let the lemon flavor scare you. It pairs with the chicken very well.
When we make roasted chicken we boil the leftover bones and such to make homemade chicken stock. I used this as the base for my soup.
- 2 large chicken breast
- 2 TBSP lemon infused olive oil
- No salt seasoning
- Garlic powder
- ¼ c lemon juice
- 2 cups brown rice, dry
- Homemade chicken stock or ½ gallon chicken stock - or more depending on size of your pot and how much liquid you like.
- sea salt
- garlic powder
- onion powder
- 2 TBSP lemon juice
- In a cast iron skillet add 2 chicken breast.
- Drizzle with lemon infused olive oil.
- Add the no salt seasoning and garlic powder.
- Pour lemon juice on bottom of skillet and all over chicken.
- Place in oven under broil.
- Flip every 5 minutes until done.
- Use a meat thermometer to test.
- Once done, set aside.
- While the chicken is cooking you can start your rice.
- You'll need to cook it according to package directions.
- While your rice is cooking you can start preparing your dutch oven.
- Add the chicken stock and lemon juice.
- Add in the parsley, sea salt, pepper, onion powder and garlic powder to your taste.
- Bring to a boil.
- Once the liquid has started to boil, add the brown rice.
- Turn heat to low and begin shredding your chicken.
- Once shredded at your chicken to the rice mixture.
- Allow to cook on low for 45min to an hour.
- You could serve right away but I found that cooking it mixed a bit longer allows the brown rice to get fluffy and absorb chicken stock. This will take away that nutty flavor of the brown rice.