This moisture-rich dinner blend is specially formulated for dogs who struggle to drink enough water throughout the day. Featuring tender poached chicken breast combined with hydrating zucchini and nutrient-dense bone broth, this recipe delivers both nutrition and essential fluids in every serving. The high water content makes it an ideal choice for supporting kidney function, urinary tract health, and overall hydration.
Many dogs, especially seniors or those with certain health conditions, don't consume adequate water on their own. This wet mix addresses that concern by incorporating approximately 75% liquid content while maintaining proper nutritional balance. The bone broth provides natural collagen, glucosamine, and minerals that support joint health alongside hydration benefits. Zucchini adds fiber and additional moisture while remaining gentle on sensitive digestive systems.
This recipe is designed for easy batch preparation and can be refrigerated for up to 4 days or frozen in individual portions for up to 3 months. The mild flavors appeal to even picky eaters, and the soft texture is perfect for dogs of all ages, from puppies to seniors. Serve at room temperature or slightly warmed to enhance aroma and palatability.
Portion guidelines: Feed 1 cup per 20 lbs of body weight per meal. For a 40-lb dog, serve 2 cups at dinner. Adjust portions based on your dog's activity level, age, and overall dietary needs. Always consult with your veterinarian before making significant changes to your dog's diet, especially if addressing specific health concerns.
| 2 lbs | chicken breast, boneless, skinless |
| 6 cups | low-sodium chicken bone broth, unsalted, no onions or garlic |
| 2 cups | zucchini, diced into 1/2-inch pieces |
| 1 cup | carrots, peeled and diced |
| 1 cup | brown rice, uncooked |
| 2 tbsp | fish oil (optional) |
| 2 tbsp | fresh parsley, finely chopped (optional) |
Add the low-sodium chicken bone broth to a large pot and bring to a boil over high heat.
Once boiling, add the uncooked brown rice to the pot, reduce heat to medium-low, and simmer for 15 minutes.
While the rice cooks, dice the chicken breast into 1-inch cubes for even cooking.
Add the diced chicken breast to the pot with the rice and broth, stirring gently to combine.
Add the diced zucchini and carrots to the pot, stirring to incorporate all ingredients.
Continue simmering the mixture on medium-low heat for 12-15 minutes, or until the chicken is fully cooked through (internal temperature of 165°F) and vegetables are tender.
Remove the pot from heat and allow the mixture to cool for 10 minutes, stirring occasionally.
Once cooled, stir in the fish oil and chopped fresh parsley if using, mixing thoroughly to distribute evenly.
Using a fork or potato masher, gently break up the chicken pieces into smaller, bite-sized shreds while keeping some texture.
Allow the mixture to cool completely to room temperature before serving or storing. The consistency should be soupy with visible broth.
Portion into individual serving containers (approximately 1 cup per 20 pounds of dog body weight) and refrigerate for up to 5 days or freeze for up to 3 months.
