Photo: Maya Visnyei
You can use homemade or store-bought stock in this simple but hearty chicken and rice soup.
3/4 cup basmati rice, rinsed
1 tbsp unsalted butter
1 tbsp olive oil
1 cup chopped onion
1 cup diced leek, (white and light green part only)
1 cup diced celery
3 cups diced carrot
2 cups diced parsnip
8 cups Master Chicken Stock
2 tsp chopped thyme
3 cupps shredded cooked chicken
2 tbsp chopped parsley
3/4 tsp salt
1/2 tsp ground pepper
Combine 1 ¼ cups water and rise in a small pot over medium-high heat. Bring to a boil, turn heat to low, cover and cook for 15 min or until rice is cooked. Remove from burner.
Heat butter and oil in a large pot over medium heat. Add onion, leek and celery and sauté for 4 min or until softened. Add carrot and parsnip and sauté for 4 min or until beginning to soften. Add chicken stock and thyme and bring to a boil.
Simmer 15 min or until vegetables are tender. Add chicken, cooked rice and parsley. Season with salt and pepper, and simmer 2 min longer.
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