Give your canine companion the ultimate winter defense with this nutrient-packed dinner designed to support their immune system during the cold months. This wholesome recipe combines lean chicken breast with antioxidant-rich blueberries, iron-packed spinach, and nourishing bone broth to create a meal that's as delicious as it is beneficial. Each ingredient has been carefully selected to provide maximum immune support while delivering a flavor profile that dogs absolutely love.
Bone broth serves as the foundation of this recipe, providing collagen, glucosamine, and essential minerals that support joint health, gut integrity, and overall wellness. The addition of fresh blueberries delivers powerful antioxidants that help combat free radicals and support cellular health, while spinach contributes vitamins A, C, and K along with iron and folate. Sweet potato adds fiber and beta-carotene, while brown rice provides easily digestible energy to keep your pup active even on the coldest days.
This recipe is perfect for batch cooking and can be portioned and frozen for convenient meal prep. Whether your dog is a growing puppy, an active adult, or a senior who needs extra immune support, this warming meal provides balanced nutrition with approximately 45% protein, 35% vegetables, and 20% healthy carbohydrates. The gentle cooking method preserves nutrients while ensuring everything is fully cooked and easily digestible.
Feed approximately 1 cup per 20 pounds of body weight per day, divided into meals as appropriate for your dog's age and activity level. This recipe makes enough for several days of meals for medium-sized dogs, or can be portioned for smaller or larger breeds. Always consult with your veterinarian before making significant changes to your dog's diet, especially if they have existing health conditions.
| 2 lbs | chicken breast, boneless, skinless, cut into 1-inch cubes |
| 4 cups | bone broth, low-sodium or homemade |
| 2 cups | sweet potato, peeled and diced into 1/2-inch cubes |
| 1 cup | brown rice, uncooked |
| 3 cups | fresh spinach, roughly chopped |
| 1 cup | fresh blueberries, washed |
| 1 cup | carrots, peeled and diced |
| 2 tbsp | fish oil (optional) |
| 1 tbsp | coconut oil |
Wash and prepare all vegetables. Peel and dice the sweet potato into 1/2-inch cubes. Peel and dice the carrots. Roughly chop the spinach and wash the blueberries. Set all prepared vegetables aside.
Cut the chicken breast into 1-inch cubes, removing any excess fat or cartilage. Ensure pieces are uniform in size for even cooking.
In a large pot or Dutch oven, heat the coconut oil over medium heat until melted and shimmering.
Add the cubed chicken to the pot and cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes. The chicken doesn't need to be fully cooked through at this stage.
Add the bone broth to the pot with the chicken, stirring to combine and scraping up any browned bits from the bottom of the pot.
Add the uncooked brown rice, diced sweet potato, and diced carrots to the pot. Stir everything together to combine.
Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover the pot and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the sweet potatoes are easily pierced with a fork.
Add the chopped spinach to the pot and stir well to incorporate. Continue cooking for 3-4 minutes until the spinach is wilted and tender.
Remove the pot from heat and let cool for 5 minutes. Stir in the fresh blueberries, allowing them to warm slightly but remain mostly intact.
If using fish oil, stir it into the mixture once it has cooled to room temperature. Fish oil should never be added to hot food as heat can destroy its beneficial omega-3 fatty acids.
Allow the entire mixture to cool completely to room temperature before serving or storing. This should take about 30-45 minutes. You can spread it in a shallow pan to speed up cooling.
Portion the cooled food into meal-sized containers. Store in the refrigerator for up to 4 days, or freeze individual portions for up to 3 months. Thaw frozen portions in the refrigerator overnight before serving.
