Chicken and Rice Stew
Making Chicken Stock (page 77) always results in lots of leftover bits of meat, which are perfect for this hearty stew. It’s my version of chicken noodle soup.
The stew thickens when refrigerated, so if you are eating it on day two, add a bit of water when you reheat it to loosen it up, or eat it as more of a rice pilaf.
Sodium per serving:
203 mg
Number of servings:
2
This recipe can be found on page 155 of
Low Sodium, Big Flavor