Parkis Chicken, Rice and Peas

Dinners, Family Recipes, Gluten free, Kid meals, Lunch, Uncategorized

This is a Parkis classic from the 70s. My husband’s ultimate comfort food that his mom used to make which he tends to request in the colder months. It is so simple, warming and delicious! Use an organic version of these canned soups when making this recipe, I like the Pacific Foods brand for this. This recipe makes a large amount so it is great for meal prep and quick reheats throughout the week!

My husband and son enjoy this on a couple of pieces of buttered toast while the rest of us enjoy it in a bowl with a little extra broth so it is almost like a soup. It reminds me of the congee that we learned at the CIA, but with an American flavor profile! The next time I make this I will take more pictures of the process!

About 12 servings

8+ cups homemade chicken broth
3lb pasture raised chicken breasts
2c organic Jasmine rice (or your favorite)
2 cans organic cream of chicken soup
21oz organic milk
1 can organic cream of mushroom soup
16oz. organic frozen sweet peas
salt and pepper to taste


  1. In a *large stock pot heat 8 cups of chicken broth. Place the chicken breasts in, bring to a gentle boil and cook about 20 minutes, until a *thermometer reads 165*. When it is done, remove chicken to a platter. 
  2. In a medium sauce pot place 4 cups of the hot broth. Bring to a boil and cook your rice according to package directions in the broth (when it is almost done, stir in 1 tsp. salt, turn off the heat and let sit, covered until ready to use.) Put the rest of the left over broth in a bowl or pot on the side to hold until later. 
  3. In the large stock pot stir the 3 cans of soup with 2 cans-full of milk and one can-full of the reserved broth, bring to a simmer. Place the peas in and let cook about 5 minutes, stirring to make sure it doesn’t stick to the bottom. Shred the chicken, pouring about a cup of the extra broth over it as you shred to keep it moist until you are ready to use it. 
  4. Stir the chicken, then the rice into the large pot. If it needs to be thinner you can add more reserved broth to your desired consistency. Season to taste with salt and pepper. 

When reheating this, simply add more broth and heat in a pan over low-medium heat. Enjoy!!

*I may receive a commission at no cost to you if you purchase through my Amazon links. Thank you!

About Julie Parkis

About Julie Parkis

Mom, MBA, Yogi, CIA grad and food enthusiast looking to share knowledge of food/cooking and general wellness information.

I am happiest in the kitchen with people who love food as much as I do!


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