The beauty of this recipe is that the ingredients don't need to be measured exactly. For toddlers, cut up vegetables more finely.
3 to 4 chicken thighs or breasts, with skin and fat removed
6 quarts water
1 teaspoon salt
1/2 teaspoon pepper
1 cup celery, chopped
1 cup onion, chopped
1 cup baby carrots, sliced to 1/4- inch circles
2 cups instant rice
Simmer chicken in water until tender, approximately half an hour. Add salt and pepper. Remove chicken and drain. When cool, cut into small chunks and remove all fat from broth. Put chicken back into broth and add cut-up celery, onion, and carrots. Amounts of each may vary. Simmer until vegetables are tender. Add rice and simmer 5 to 10 minutes. Add additional salt and pepper to taste at table.
Note: Using dark meat will provide a tastier broth. If using chicken breast, add 2 or 3 chicken bouillon cubes for flavor.
Rose Mary Shannon
Sunday, May 02, 1999
