Cook the white rice according to package directions using only water, with no salt, butter, or oil, then measure 1 cup of the cooked rice and set aside.

Place a boneless, skinless chicken breast in a small pot, cover with water, bring to a gentle simmer, and cook until fully cooked through, about 15 to 20 minutes.

Remove the chicken from the pot, let it cool slightly, then shred it finely with two forks and measure 1/2 cup of shredded chicken.

Peel and dice the carrots, place them in a small pot with water, and boil or steam until very soft, then drain well and measure 1/4 cup, lightly mashing if needed.

In a medium bowl, combine the cooked rice, shredded chicken, and cooked carrots, stirring until evenly mixed.

Pour in the low-sodium broth and stir until the mixture is soft and moist with a spoonable, porridge-like texture.

Stir in the pumpkin puree until fully incorporated, then gently mix in the goat’s milk kefir or yogurt.

Let the mixture cool until just slightly warm to the touch, then divide into 2 bowls and serve to your dog.