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Chicken Zucchini Stew on Rice

Tonight’s dinner is straight out of the freezer!

From the freezer: 2 cups of shredded chicken, 1 container of chopped up summer veggies, about 2 cups of homemade chicken stock, and blanched broccoli.

Toss into pot. Stir occasionally. Eat!

Chicken Zucchini Stew on Rice

A great way to use up extra veggies and leftover chicken!
Prep Time10 minutes
Cook Time35 minutes
Servings - 4 servings

Ingredients 

  • 2 tsp 2 tsp olive oil
  • 1 zucchini chopped
  • 1 yellow summer squash chopped
  • 1 green onion chopped
  • 1 celery stalk chopped
  • 1 whole carrot chopped
  • 2 cups chicken stock
  • 2 cups cooked and shredded chicken
  • 2 tsp garlic powder
  • Salt and pepper to taste
  • 2 cups white rice side dish
  • 2 broccoli heads side dish

Instructions

  • To a large saucepan, add olive oil. Toss in the partially thawed chopped veggies. (Or fresh if you're using fresh!) Saute for 6-7 minutes, or until are completely thawed.
  • Add the chicken stock plus 1-2 cups of water. Add the shredded chicken.
  • Cook over low heat for 20-30 minutes. Season with salt and pepper to taste. (I let mine cook down so it was pretty "thick" and more stew-like than soup-like.)
  • Cook the rice, as directed.
  • Steam or boil the broccoli.
  • Serve Chicken Zucchini Stew over Rice with a side of Broccoli.

This dinner was a *smidge* over…but there were A.L.O.T. of leftovers…and it was LOVELY to have summer veggies in the DEAD of winter!