5 Ingredient Chicken Soup
Rice, rice, baby. That is all my toddler wants these days, so I try to make it a little more nutritious and flavorful by cooking it in broth, whatever type we have stored or I made that week. Since I wasn’t really craving noodles, I decided to take my simple Chicken Noodle Soup recipe and turn it into a Chicken and Rice soup. Most often I will cut my own carrots, and cook the chicken in the pot, but today we had leftover chicken and shredded carrots, so this was a very hands off, ready in 30 minutes type of soup! There is nothing that makes me happier than making a dish that requires very little clean-up, very little time, and the whole family loves. My 10-month old crushed this (see below for photo of her taking the entire bowl to her face!)
Ingredients:
Chicken - You can use raw or precooked chicken. If you use raw, just add it in first and let it cook a bit before adding in the rice. You can cut it before or after it is cooked. I recommend using 2 breasts. Precooked chicken (or leftovers), you will add in with everything else, including the rice.
Carrots - I used shredded carrots because I am feeding 2 little ones, but sliced whole carrots would be just as delicious.
Celery - Celery adds a bit of depth to this soup, it helps round out the savory flavor from the broth.
Broth - Super hydrating and healthy, I love cooking rice in broth to increase the nutrition a tad for my little ones. Whatever broth you use will adjust the flavor in this soup. I used leftover broth from a whole chicken I had boiled, but there are also some fun flavors from Kettle & Fire that you could use.
Rice - The cheaper the rice, the softer and mushier it will get. Try to use a a rice like basmati or jasmine.
5 Ingredient Chicken Soup
A delicious chicken salad, that can be on the table in 10 minutes. The addition of yogurt makes add the benefits of beneficial probiotics for a healthy gut!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
2 cups of precooked chicken shredded, or 2 chicken breasts, uncooked and cubed
1.5 cups of shredded carrots
4 celery stalks, diced
4 cups of broth
1 cup of rice
Instructions:
If the chicken is raw, then you can either cut it first, or place the whole chicken in the broth, along with the celery and carrots, and boil the broth. Once the water is boiling, place it on medium-high heat until chicken is cooked through. Then add the rice, and let cook for about 15 minutes, or until rice is done. Initially it may seem watery, but the rice will continually soak up the water. So if you want a thinner and more watery soup, add an extra cup of water.
If the chicken is cooked, throw everything in the broth, and cook until the rice is finished. I cooked mine a bit longer so the vegetables were extra soft for our little one.
Add salt and pepper to taste, and enjoy! If you are using salted broth, you may not need to add salt in the end, make sure to try a spoonful first, before deciding!)
