I made the Chicken Bog for the Month of Simple Suppers Challenge. This was just like a thicker, stewier version of Chicken and Rice soup, which is one of my all time favorite winter dishes. The bog was relatively quick and simple to make. The best part was that there wasn’t too much chopping! I did purchase already pulled rotisserie chicken from Sprouts Market that saved me a lot of time and mess. Cooking the rice in the chicken stock gave the rice a lot more flavor.
To make it a tad healthier, I subbed wild rice for white rice. Possibly because of the rice switch, I did have to add in more chicken stock (around 10 ounces), and let the rice simmer for about 10 minutes longer. I thought that the Parmesan rind added enough cheesy flavor and texture to skip sprinkling additional cheese on top of the finished dish. (That also cut a few calories.) I’d definitely recommend this as great dish to bring to someone who is sick or has just had a baby.