My grandma used to make the most fabulous chicken and noodles. It wasn’t a soup, but more of a thick noodley side dish. It was pretty much my favorite food of all time, with homemade noodles and tender chicken in this creamy broth concoction that was just downright delicious.
My grandma has Alzheimer’s and can’t remember any of her recipes at this point. She was an amazing cook, with all kinds of fabulous Southern recipes that our family loved. I’ll always regret that we didn’t get them written down before she couldn’t remember.
Luckily, she still remembers the more important things, like family.
I’ve tried recreating those noodles, but I just haven’t figured it out yet. In the meantime, I make this Chicken and Rice. It’s not the same, not at all, but it’s got that same comfort food feel and it just seems like food that a grandma would make you.
It’s perfectly delicious in it’s own way.
I added carrots and broccoli this time around, mostly because I was too lazy to cook vegetables in another dish. It worked beautifully. If you have a bunch of veggie haters, go ahead and leave them out.
Like most comfort foods, this is even better the next day, which is good because it makes a huge pot full.
Go make your Grandma a big bowl of Chicken and Rice and give her a big hug from me.
Chicken and Rice
- 4 pounds whole chicken
- 6 carrots divided
- 3 stalks celery
- 1 large onion halved
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon oregano
- 1 teaspoon celery salt
- 3 cups long grain white rice
- salt and pepper to taste
- Remove the giblet bag from the chicken if included and place the chicken in a large stock pot. Add enough water to cover the chicken.
- Chop 2 of the carrots and all of the celery into 3 or 4 chunks each and add to the pot, along with onion, salt, pepper, oregano, and celery salt.
- Bring the liquid to a boil, reduce the heat and let simmer for 2 to 3 hours. The chicken should be very tender and easily come off the bone when done.
- Remove chicken from the pot and set aside to cool a bit. Use forks (or your hands if cool enough) to pull off small chunks of meat. Remove all of the meat from the chicken and set aside. Discard carcass.
- Strain the broth from the pot into a large bowl, discarding the vegetables.
- Add 6 cups of broth, the shredded chicken, and the rice to the pot and bring to a simmer. Cover and cook for 15 minutes.
- Peel and dice the remaining 4 carrots and add them to the pot, along with another cup of broth. Cover and simmer for 5 minutes more.
- Continue to add broth, cover, and simmer for 5 minutes, until the rice is tender and cooked through. You'll need to taste the rice to check for doneness.
- Season with salt and pepper to taste. Serve hot.
Tips & Notes:
slightly adapted from She Wears Many Hats