Working full-time should not mean sacrificing good meals at lunch and dinner. To set myself up for success, I regularly buy bulk packs of Kirkland Signature chicken thighs and organic chicken stock.
On one of my days off, I cook a large quantity of chicken thighs on the grill, in the oven, or in my pressure cooker. When the chicken is cool enough to handle, I remove all the fat.
This process naturally leaves small pieces and large pieces of meat, which I seal in FoodSaver bags and freeze. Now, fully cooked chicken is ready to add to any recipe.
For a quick meal, I combine smaller portions of frozen meat with chopped veggies, pre-cooked brown rice, and chicken stock to prepare a semi-homemade soup.
Usually, I’ll bring stock and veggies (often carrots and squash) to a simmer in the microwave, then pour it over a bowl of rice and frozen chicken. The heat from the stock is enough to warm the chicken. From there, I season my soup to taste, and dinner is served!
I also heat up chicken stock and use it for warming up chicken pieces that I can use in a salad or tacos. Sometimes, to add extra flavor to rice, I cook it in chicken stock instead of water.
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