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+ servings
A small square plate of chicken and rice.

Chicken and Rice

This chicken and rice recipe is pure comfort food. It's a family favorite in our house.
Course Main Course
Cuisine American
Keyword comfort food, family recipes, weeknight dinner recipes
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 12
Calories 370kcal


  • 4 pounds whole chicken
  • 4 carrots
  • 3 stalks celery
  • 2 heads broccoli
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon celery salt
  • 3 cups long grain white rice


  • Place chicken in a large stock pot and add enough water to cover the chicken. Add the celery, salt, pepper, oregano, and celery salt in a large stock pot, cover, and bring to a boil over medium heat.
  • Reduce heat and let simmer for 2 to 3 hours.
  • Remove chicken from the pan and set aside. Use forks (or your hands if you allow the chicken to cool a bit) to pull off small chunks of meat. Remove all of the meat from the chicken and set aside.
  • Remove and reserve the broth from the pan (or use another large stock pot).
  • Add 6 cups of broth, the chicken, and the rice back to the pot and simmer, covered, for 15 minutes.
  • Stir in the carrots and 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 almost done.
  • When the rice is getting close and should only need another 5 minutes, add the broccoli and repeat the broth, cover, simmer routine. (I prefer my broccoli still have a bit of crunch to it, but you can add the broccoli sooner if you like it softer.)
  • Salt and pepper to taste.


Calories: 370kcal | Carbohydrates: 46g | Protein: 19g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 496mg | Potassium: 601mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4175IU | Vitamin C: 93.1mg | Calcium: 82mg | Iron: 1.9mg