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My chicken, vegetable and rice soup is comforting, nourishing and suitable for even the smallest
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family members. Start by prepping your vegetables by thinly slicing them. I prefer to do this with
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a mandolin as it saves a lot of time and it ensures everything is cut evenly. You'll need
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an onion, two celery sticks and two medium carrots. Next, finely chop your thyme. You'll
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need two tablespoons of it. Then start cooking by adding your oil to a large saucepan over a
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medium low heat and when hot add the onion, celery and carrots and fry until soft. Around
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six to eight minutes stirring often then add two crushed garlic cloves and stir for one minute
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now you're ready to add your two liters of chicken stock your salt and pepper although hold off on
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adding salt if you're showing with a baby or toddler also add in your thyme now plus a bay
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leaf give it a good stir and nestle in your chicken thighs bring to the boil then cover
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turn heat to low and cook for 30 minutes after that add in your rice and stir in i'm using a
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a basmati and wild rice mix but you can use just white rice. Again bring to the boil then cover
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turn heat to low and cook for five more minutes. Then finally add in your sliced mushrooms and
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stir in well. Bring to the boil, turn heat to low and simmer for a final five minutes. When done use
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a slotted spoon to remove the chicken thighs then remove the skin, debone and shred with forks
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Leave the soup to cool a little while you do this. When done stir the chicken back in and then it's
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ready to serve on its own or with bread. If you're eating with a baby, you can puree their portion
