One-Pot Chicken & Mushroom Rice (The Bone Broth Power Bowl)
Notes
This isn’t your grandma’s mushy casserole. This is volume eating at its finest. We took the classic comfort of chicken and rice but upgraded the engine under the hood.
Instead of water or generic bouillon, we’re using Kettle & Fire Bone Broth. Why? Because we want the collagen and extra protein for recovery. We’re also using a technique that adds massive flavor: Toasting the rice.
This recipe feeds a crowd (or handles your meal prep for the next 3 days). It’s hearty, earthy, and comes together in a single pot in about 20 minutes.
- The Swap: We ditched the heavy cream often found in mushroom rice and used Amy’s Porcini Mushroom Soup for that creamy texture without the heaviness.
- The Boost: Bone broth adds gut-healing properties and protein that water just can’t match.
Ingredients
- The Protein: 3 Chicken Breasts (cubed or sliced)
- The Carb: 3 Cups White Rice (uncooked)
- The Veg: 1 Whole Onion (chopped), 3 Cups Fresh Mushrooms (sliced)
- The Liquid Gold: Kettle & Fire Bone Broth (enough to match your rice ratio, usually ~4-5 cups total liquid) + 1 Can Amy’s Porcini Mushroom Soup
- The Aromatics: Fresh Parsley, Garlic (minced), Salt, and Black Pepper to taste.
Instructions
- Sear the Bird: In a large pot or dutch oven, brown your chicken breasts over medium-high heat. You don’t need to cook them all the way through yet, just get that golden color (that’s flavor!). Remove and set aside.
- Build the Base: In the same pot (don’t clean it!), toss in your chopped onions. Sauté until browned and fragrant.
- Toast the Rice: This is the secret step. Add your 3 cups of raw rice and the garlic into the pot with the onions. Stir and “toast” the rice grains for a minute or two until they smell nutty. This keeps the rice from getting mushy later.
- Combine: Pour in the Kettle & Fire Bone Broth and the can of Amy’s Porcini Mushroom Soup. Add the fresh mushrooms and the browned chicken back in. Stir well.
- Simmer: Bring the pot to a boil, then immediately drop the heat to Low. Cover it with a tight lid.
- The Finish: Let it simmer undisturbed for 20 minutes. Fluff with a fork, season with salt/pepper, and top with fresh parsley.