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