Chicken Vegetable and Rice Soup
This Chicken Vegetable and Rice Soup is the ultimate nourishing comfort meal, that the whole family will love, even babies & toddlers!
Ingredients
- 1 tablespoon olive oil
- 1 onion, thinly sliced (I use mandoline for all the veg)
- 3 medium carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 2 garlic cloves, crushed
- 2 ltr hot chicken stock (I like to use stock pots)
- 2 tablespoon finely chopped fresh thyme or 2 tps dried
- 1 bay leaf
- 1 kg skin-on & bone-in chicken thighs
- 150 g white rice or white & wild rice mix
- 250 g sliced mushrooms
- Black pepper & salt to taste
Instructions
- Heat the oil in a large saucepan over a medium-low heat and add in the onions, carrots and celery and fry for 6-8 minutes, until softened.
- Add the garlic and fry for 1 minute, stirring.
- Pour in the stock, add the thyme, bay leaf, salt and black pepper and give it a stir. Nestle in the chicken thighs. Increase the heat to high and bring to the boil. Then cover, turn heat to low and simmer for 30 minutes.
- At that point stir in the rice, bring back to the boil, cover and turn heat down to low. Cook for 5 minutes.
- Next, stir in the mushrooms, bring back to the boil, cover and reduce heat to low again. Simmer for a further 5 minutes.
- Remove the bay leaf and chicken thighs and leave the soup to cool a little while you shred or chop the thighs into bitesize pieces, being sure to discard the skin and all the bones. Then add the chicken back into the pan and stir well before dishing up. Serve as is or with some buttered bread or toast.
Baby & Toddler
Suitable from 6 months + when their serving is puréed. Use no salt or low salt chicken stock and don’t add salt to the cook. 7-9 months can serve as purée or finely chopped in food chopper. 10-12 months serve puréed or coarsely chopped in food chopper. 12 months + chop everything into bite-size pieces.
STORAGE
Store leftovers in an air-tight container in the fridge for up to 3 days (cook day + 2). Leftovers can also be frozen, just defrost for 24 hours in the fridge and reheat in the microwave, stirring halfway, until steaming hot all the way through. Alternatively, heat on the stove over a medium-low heat stirring often until piping hot all the way through.
Nutrition
Calories: 544kcalCarbohydrates: 31gProtein: 34gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 167mgSodium: 164mgPotassium: 812mgFiber: 4gSugar: 4gVitamin A: 6397IUVitamin C: 10mgCalcium: 53mgIron: 3mg
Made this recipe?Leave a rating & comment at the bottom of this page! If you’ve printed this recipe, scan the QR code below to get back to it quickly online. You could also post a picture on Instagram and tag @kidfriendlyfamilymeals to share it with me.
