“Family Schlopp”

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Ingredients

  • 1 lb Raw Chicken Breast
  • 3 cups Chicken Broth
  • 1.5 cups Rice
  • 2 cups Mixed Veggies (frozen or steamed)
  • Salt and Pepper to taste
  • *Optional* 2 medium potatoes, cubed
  • *Optional* 2 stalks of celery, chopped

 

Directions

Set the chicken in a steamer and cook for about 15 minutes(20 if frozen), let cool and shred with two forks. Add the chicken and broth to a large pan and bring to a boil. Add the rice, turn heat to low and simmer, covered, for 10 minutes*. Add the veggies, replace the cover and continue to simmer another 5 minutes or until the rice is cooked and the broth is absorbed. Add salt and pepper.

*If you are using potatoes and celery, add them after rice has been simmering for 5 minutes.

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Now for the notes. I know I hate searching for recipes online and having to scroll past a big, long post just to get to the actual recipe, so I did us all a favor and put the recipe first. No need to thank me, I already know you love it.

This is a recipe for anyone with hungry bellies and little money. The ingredients are cheap, and they serve up to 6 people.

I like to steam my chicken to cook it. It really makes shredding easier. But really you can cook it any way you prefer. You could even save on washing an extra dish and chop it before hand and cook it in the pan you’ll be using for the rest of the meal. Yay for one pot meals!

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You can use canned broth, homemade broth, or even bouillon cubes. Just make sure you adjust the bouillon properly for the amount of water you use. (See rice tips below.) Personally I like this neat little stuff called Better Than Bouillon. So much easier to use.

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The rice is a little tricky. I use Calrose rice instead of long grain, so you may need more or less broth/water. It’s probably safe to go with about a cup more than the cooking suggestion calls for on the package. You can always drain any excess after the rice is done cooking. You’ll want to rinse the rice until the water runs clear first, to get rid of extra starch that could make your pot boil over.

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The veggies are easy. Just put them in and stir it up! Don’t forget your salt and pepper! (Unless you like it plain. That’s okay, too. Weirdo.)

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This meal is also good for meal prep if you don’t have time to cook throughout the week. It’ll keep in a plastic storage bowl for about 4 days in the fridge. Longer if you freeze it.