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Chicken, Leek and Mushroom Pot

This is a super delicious dish for the whole family

You will need:

6 free range chicken thighs – no skin or bone

1 750ml tub of Dr Broth Roast Chicken Bone Broth

2 cups chopped button mushrooms

2 cups leeks– thinly sliced

1 cup brown basmati rice

Salt and extra virgin olive oil

Squeeze of lemon juice


In a medium saucepan over a medium heat on the stove, gently fry your mushrooms in a little olive oil with a pinch of salt.

After a few minutes, stir in the leeks and cook for a few more minutes until they have softened.

Take out the leeks/mushrooms with a spoon and set aside

Pour in the bone broth and bring to a simmer

Add the chicken thighs and poach for about 7 – 8 minutes until just cooked and take them out and set aside

Add your rice to the Dr Broth bone broth and simmer gently until it is cooked

Stir your chicken, leeks and mushrooms back into the rice and serve.

Add a squeeze of lemon juice


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