Cooking with Kids Recipes
Chunky Chicken and Rice Soup
Cooking Time: 30 minutes or less
Makes: 8 to 10 servings
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A cold wind fills the kitchen as the door flies open. It's Jared. Home from an afternoon of snowfort building, his socks are wet, his mitts are caked with ice and he's chilled to the bone. A steaming bowl of this soup is just what he needs.
ingredients
|
| 1cup |
(250 mL)
chopped onion |
| 1cup |
(250 mL)
sliced carrots |
| 1cup |
(250 mL)
sliced celery |
| ¾cup |
(175 mL)
uncooked, long-grain white or brown rice |
| 10cups |
(2.5 L)
chicken broth (homemade or reconstituted canned) |
| thyme, bay leaf, black pepper and parsley to taste |
| 1½cups |
(375 mL)
cubed boneless and skinless raw chicken breast (about 3 individual breasts) |
directions
| 1. | In a large covered saucepan or Dutch oven, combine the onion, carrots, celery, rice and chicken broth. (You might want to cut up a few extra vegetables just in case your young assistant gets hungry while she's watching the soup simmer.) Add the seasonings to taste, but don't add any salt if you're using canned broth, which tends to be quite salty. Let simmer, uncovered, for 20 minutes. |
| 2. | Add the chicken cubes to the soup, and continute cooking on medium-low heat for another 5 to 10 minutes, just until the chicken is cooked and the rice is tender, but not disintegrated. |
First published in Today's Parent's 02/1999 issue. © Rogers Media Publishing Inc.
Cooking with Kids
Make mealtime a family affair with simple tips for getting - and keeping - your kids in the kitchen. Today's Tip: Kids can use a pastry brush to coat piecrust or shells with melted butter or egg wash before baking to give it a bright sheen.
