🌾 Chuckwagon Recipe

Homestead Chicken, Rice & Garden Stew

A gentle, filling stew made with simple staples that traveled well and fed many.

Serves: 6–8Prep Time: 10 minutesCook Time: 40–45 minutes

This stew is comforting without being heavy — tender chicken, soft rice, and vegetables simmered together into a nourishing, old-fashioned meal perfect for cool days.

🐔 Ingredients

• 2 cups cooked shredded chicken

• 2 tbsp butter or bacon grease

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 carrots, sliced

• 2 celery stalks, chopped

• 1 cup long-grain rice (uncooked)

• 4–5 cups chicken broth

• 1 tsp thyme

• ½ tsp black pepper

• ½ tsp salt (to taste)

• Optional: ½ cup peas or corn added at the end

🍳 Instructions

1. Build the BaseIn a Dutch oven, melt butter over medium heat. Add onion, garlic, carrots, and celery. Cook until softened and fragrant, about 5 minutes.

2. Add Chicken & RiceStir in shredded chicken and uncooked rice.

3. Create the StewPour in chicken broth. Add thyme, salt, and pepper. Stir well.

4. SimmerBring to a gentle boil, reduce heat, and simmer 30–35 minutes, stirring occasionally, until rice is tender and stew thickens.

5. Finish & ServeAdd peas or corn if using. Simmer 5 more minutes.Serve hot with biscuits, crackers, or skillet bread.

🤠 Chuckwagon Tip

Rice was a trail favorite because it stretched meals and soaked up flavor — add a splash of broth when reheating, as it thickens overnight.