On Friday, I took the chicken stock I'd made in this post, along with the chopped up chicken, up to my Aunt Ruth's house. We made rice, a mixture of wild and brown rice, separately with some stock while I chopped up (very fine) carrots, celery, garlic, and green onions. These, once chopped, were sautéed in olive oil.
Then, once those were soft, I poured in the chicken stock and brought it to a simmer. Then I added the chicken and the rice (which had finished cooking and was set to the side). There was so much, we had to transfer some of it to a second pot! Once everything had been seasoned properly with parsley, basil, oregano, and salt and pepper, we ladled some out for dinner.
It was DEE-licious! I would have liked to have put mushrooms in, but was unsure about Ruth's dietary restrictions, so I kept it as simple as possible, without being bland. Ruth enjoyed it very much as well, so "Mission Accomplished!"
We packaged up the rest of them in glass jars, so that she'll have lots of yummy meals in the weeks to come.