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Gourmet Recipes for Pampered Pets


Chicken Soup for Dogs


Unseasoned, uncooked chicken

3 large carrots

1 stalk of celery 

1 sweet potato

Handful of raw green beans

1 tsp chicken base (no onion)



  1. Using your preferred method, start cooking the chicken. We used a slow cooker. Do not add any seasonings!
  2. While the chicken is cooking, chop up the carrots, celery, sweet potato, and green beans.
  3. Place into a large pot, and add just enough water to cover the vegetables. If you are using the chicken base, you can add 1 tsp in now.
  4. Simmer the veggies on the stove on low for about 1 hour.
  5. When the chicken is done, skim off any fat from the broth. Take ½ cup of bone broth and mix in with the veggies on the stove.
  6. Shred the chicken and add to the broth and veggies mixture. 
  7. Add soup to a bowl, on top of kibble, or on its own. 
  8. Store the remaining soup in the fridge or freezer for future use. 

Ground Beef, Rice, and Vegetable Bowl


3 lbs ground beef (7 cups cooked crumbled)

2 cups uncooked white or brown rice

1 tsp sea salt

1 Tbsp butter

3.5 cups beef stock + ½ cup water (for rice)

1 ½ cups fresh broccoli, shredded (or 12 oz frozen broccoli)

2 large fresh carrots, shredded

1 sweet potato sweet potatoes (small cubes or shredded)

2 cups fresh spinach


  1. To make the rice, bring the stock/water mixture to a boil, add rice and let simmer on low heat. (White Rice = 18 minutes, Brown Rice = 30 minutes)
  2. Brown and crumble 3 lbs of ground beef in a large skillet. Place in a large bowl with drippings.
  3. Chop, shred, and process all veggies. You can use a knife, box grater, or food processor.
  4. In a large cast-iron pan or skillet, briefly saute carrots, broccoli, and sweet potato until just soft for a few minutes on medium heat. Place into a large bowl, and add the cooked ground beef, warm rice, veggies, and fresh spinach. Mix well with a spatula.
  5. Pre-portion leftovers and store in freezer bags.


Chicken and Rice Bowl


1 boneless chicken breast

¼ cup cooked rice (white or brown)

¼ cup chicken broth (low sodium)

¼ cup carrots (cooked or mashed)

¼ cup peas (cooked or mashed)


  1. Cook the chicken breast thoroughly and shred it into small, bite-sized pieces.
  2. Combine cooked rice, chicken broth, carrots, and peas in a mixing bowl.
  3. Add the shredded chicken to the rice and veggie mixture. Mix well.
  4. Ensure it has cooled to room temperature and serve.

Fisherman’s Feast


¼ cup canned tuna

¼ cup cooked salmon

¼ cup cooked quinoa

Optional: Sardines (or substitute with 1 Tbsp fish oil)


  1. In a mixing bowl, combine the canned tuna, cooked salmon, and cooked quinoa.
  2. If desired, top with sardines or 1 Tbsp of fish oil for additional omega-3 fatty acids.
  3. Mix well, making sure all ingredients are evenly distributed.
  4. Ensure it has cooled to room temperature and serve.

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