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Monday, 26 August 2013

Chicken Rice Soup for Kids with Uncle Ben's Wholegrain Rice

By: Miriam Borys

Yield:  6 - 8 servings

2 tablespoons olive oil
2 cups chicken thighs - diced into small chunks
1 onion - diced
1 cup carrots - diced
1 cup celery - diced
½ cup zucchini - diced
½ cup Uncle Ben’s Wholegrain Brown Rice
2-3 cups  soup stock (broth) of choice. I am using chicken stock for this recipe
2-3 cups water ( if you like a thicker soup the 2 cups of water is enough but if it is too thick add more water)

Heat a soup pot over medium and add olive oil.
Sauté vegetables until onions are transparent.
Add rice and liquids and bring the soup up to the boil. Immediately reduce the heat and simmer for 20 - 30 minutes until the rice is cooked and the vegetables are just done but not overcooked.
Serve hot with fresh bread or your families favourites crackers.

Chef Miriam Borys, B.Ed., MA.
Recipe Blog: 'Cooking Uncovered':
YouTube Channel: 

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