QUICK BABY'S CHICKEN RICE SOUP
Quick Baby's Chicken Rice Soup
- 4 quarts chicken stock
- 3 cups cooked, shredded chicken
- 1 1/2 cups cooked brown rice
- 2 large carrots, peeled and chopped
- 3 stalks of celery, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- salt and pepper to taste
- drizzle of olive oil
- 1 Tbls. fresh chopped oregano and parsley, optional
Heat a little olive oil in a large pot.
Add onions and carrots and saute two to three minutes.
Add garlic and saute until fragrant, about 1 minute.
Add celery, chicken, herbs if using, and stock and bring to a boil.
Reduce heat to simmer and cook until veggies are tender, about 7 minutes. Ladle soup into a blender of food processor and add some rice (it should be about 1 part broth, 1 part solids, 1 part rice. Very scientific.)
Blend until smooth. Add more rice or broth as you need to get the desired consistency.
Freeze whatever you don't serve in ice cube trays or store in the fridge for up to three days.
*To serve the rest of your soup to the big people, season with salt and pepper and add the rice to the pot to heat through.