Depending on the size of the chicken and the pot, you may not need the full amount of water. Add enough water to cover the chicken plus an additional inch (2. 5 cm) of water. [2] X Research source

You can get away with cooking the chicken for an hour, but the longer you cook it, the more tender it will become. [3] X Research source Cook the chicken for up to three hours if possible.

Allow the chicken to rest until it’s cool enough to handle. Leave the remaining stock on medium–low heat.

Place the meat into a second large saucepan or stockpot.

Put a lid on the pot and heat the mixture over medium–high heat. Bring it to a simmer and let it simmer for 15 minutes. Continue keeping the original pot of broth warm on the stove.

When the rice is finished cooking, you can stir in 6 tablespoons (84. 6 g) of butter to make it even creamier. [6] X Research source

If there’s any broth left over, you can freeze it and save it to make soup or rice later on. Store the broth in an air-tight container in the freezer, and it will last for up to six months. [7] X Research source www. meetpenny. com/2012/06/how-to-freeze-your-homemade-chicken-stock/

Aside from a stirring spoon, you only need an 8-by-11-inch baking dish. [8] X Research source

Instead of mushroom soup, you can use an alternative cream soup or a combination of mushroom, celery, and chicken. [9] X Research source For a more traditional style chicken and rice, you can also cut the chicken into bite-sized pieces and mix it in with the other ingredients.

Rosemary Marjoram Oregano Tarragon Chili powder Sage

If you don’t have a thermometer, cut open one of the chicken breasts and make sure there’s no pink left in the meat.

A proper portion of chicken is about four ounces (113 g), which is roughly the size of a deck of cards or an iPhone. [13] X Research source

Make sure the saucepan you’re using has a lid so that you can cover the dish as it cooks.

If you’re unsure about the salt and pepper ratios, use ½ teaspoon (2. 5 g) salt and ¼ teaspoon (1. 25 g) pepper.

When the oil is hot and ready, the surface will shimmer and glisten like wind blowing across the surface of a pond. [16] X Research source

Don’t cook the garlic for longer than a minute, or it could burn and become bitter. [17] X Research source

After the mixture comes to a boil, place a lid on it while it simmers. A good dry wine for cooking chicken and vegetables is a chardonnay or sauvignon blanc. [19] X Research source

Once the peas are heated, remove the saucepan from the heat.