Chicken Rice Soup Baby recipe

Food adventures – Elisabeth Luard & Frances Boswell
Good for 9 mos and up

This is a great recipe for 9 months and on.  What you’ll need:

  • 1 pound boney chicken bits
  • 1 large carrot-scraped and cut into chunks
  • Green tops of 1-2 leeks or 1 onion quartered
  • 4 cups of spring water
  • ½ cup white rice

Rinse the chicken bits and vegetables and put them into a roomy pot with the spring water.
Bring to a boil, allow the spring water a single belch and skim off the grey foam that rises.
Reduce the heat and simmer gently for 30-40 minutes until well flavored and reduced by half.
Strain, discarding the solids, blot the surface of the soup to remove any traced of fat.
Let cool and store in fridge for no longer than a week.
Tip: To keep for longer freeze in ice cube trays.

Measure 1 ¼ cup of broth into a small pan and add the rice.
Bring to a boil, reduce heat and simmer for 30 minutes till the rice is perfectly soft and tender.

Jill Amery

Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.

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