Chicken Soup with Rice
A comforting and healthy recipe for adults and modifications for baby.
Servings: 6 people
Ingredients
- 1 tbsp olive oil
- 1.5 pounds chicken thighs or breasts 1-2 pounds works
- 1 cup sweet onion, diced about 1 onion
- 1 cup carrots, diced about 2-3 medium carrots
- 1 cup celery, diced about 3 stalks
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp all purpose flour
- 4 cups chicken broth or stock
- 1 tbsp italian seasoning
- 1/2 cup heavy cream
- kosher salt to taste
- 1 cup uncooked rice
Instructions
- Dice the veggies and mince the garlic and ginger. Set aside. Measure out the rest of the ingredients (measurements in recipe card below).
- Heat the pot or dutch oven to medium heat and add in the olive oil. Brown the chicken on all sides (it does not need to be cooked through) and then remove and set aside.
- Saute the veggies and garlic until soft - about 5 minutes or so. Sprinkle the flour over the top of the vegetables and stir well.
- Slowly add in the broth, stirring well to incorporate the flour and veggies. Add the chicken back in and add the Italian seasoning.
- Bring to a low boil and then reduce to a simmer and let the chicken cook through - about 30 minutes. Remove and shred and add back in.
- Remove baby's portion and set aside. Blend it with rice for a puree
- Add in the salt and heavy cream to the adult version and stir well. Adjust salt as needed.
- Serve with rice and hot sauce if desired and enjoy!