Chicken Rice Soup

Ingredients

• 1 tbsp olive oil or butter
• 1/2 cup finely diced onion
• 1/2 cup diced carrots
• 1/2 cup diced celery (optional, if kids don’t mind)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder for milder flavor)
• 6 cups chicken broth (low-sodium)
• 1 cup cooked shredded chicken (rotisserie or boiled)
• 1 cup cooked white rice (jasmine or basmati for a mild taste)
• 1/2 tsp dried thyme (optional)
• 1 bay leaf (optional)
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

Step 1: Sauté the Vegetables

1. Heat olive oil or butter in a large pot over medium heat.
2. Add onion, carrots, and celery, and sauté until softened (about 5 minutes). If avoiding chunks, dice vegetables finely or blend them later.

Step 2: Add Broth and Seasoning

1. Stir in the minced garlic and cook for 30 seconds.
2. Pour in chicken broth, thyme, and bay leaf. Bring the mixture to a gentle boil.

Step 3: Add Chicken and Rice

1. Add the shredded chicken and cooked rice to the pot. Stir to combine.
2. Simmer for 10–15 minutes to allow the flavors to meld. If you prefer a creamy soup, you can blend part of the soup and stir it back in.

Step 4: Season and Serve

1. Remove the bay leaf and adjust salt and pepper to taste.
2. Ladle the soup into bowls and garnish with fresh parsley if desired.

Tips for Picky Eaters

• Smooth Texture: Blend the soup partially or fully to hide the veggies and create a creamy base.
• Extra Fun: Serve with crackers, breadsticks, or small cheese toast squares for dipping.
• Customize Protein: Substitute chicken with turkey or add some mild sausage slices for variety.

Let me know if you’d like a variation or have specific ingredient preferences!