Chicken and Rice in a Thermos

A hot lunch on a cold day, and it holds temperature until noon.

⏱ 25 min · easy · 🍽 serves 4

Ingredients

• 2 cups cooked rice
• 2 cups shredded cooked chicken
• 2 cups chicken stock
• 1 carrot, finely diced
• 1 celery rib, finely diced
• 1 tbsp butter
• 1/2 tsp kosher salt
• Chopped parsley

Steps

1. Fill the thermos with boiling water and let it stand while you cook. Preheating the thermos is the whole trick.
2. Melt the butter in a saucepan and soften the carrot and celery, about 6 minutes.
3. Add the stock and bring to a hard boil, then stir in the rice and chicken and season.
4. Simmer 3 minutes until everything is properly hot.
5. Dump the water out of the thermos, fill it to the top and close it immediately.