1 Meal 3 Ways: Chicken, Rice & Quinoa Soup

This warming chicken soup is a 1 meal 3 ways favourite, sure to be on high rotation this winter. It caters for the whole family with only minor adaptions. Babies, toddlers right through to hungry teenagers and adults.

Nutrition Note: This nourishing winter soup is high in protein, quality carbohydrates and vegetables and is made to suit almost all allergies and intolerances by using rice and quinoa instead of noodles or pasta.

Baby:

Toddler:

Adult:

More 1 Meal 3 Ways Recipes:

1 Meal 3 Ways: Chickpea Fajitas

1 Meal 3 Ways: Quinoa sushi 

1 Meal 3 Ways: Chicken, red lentil and tomato pasta 

1 Meal 3 Ways: Blueberry ricotta pancakes

1 Meal 3 Ways: Lemon and Banana Fro-Yo 

1 Meal 3 Ways: Pork, Fennel and Quinoa meatballs 

1 Meal 3 Ways: Spaghetti bolognese 

1 Meal 3 Ways: Tuna Mornay 

1 Meal 3 Ways: Pea and Zucchini Baked Risotto

1 Meal 3 Ways: Sang Choy Bow

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Ingredients

• 2 chicken breasts
• 1 tbsp olive oil
• 1 onion
• 2 cloves garlic, finely chopped
• 2 carrots, finely diced
• 1 celery stick, finely diced
• 2 sprigs of thyme
• 1 bay leaf
• 1 litre of reduced salt or homemade chicken stock
• 500ml water
• 3/4 cup brown rice, rinsed and drained
• 1/4 cup quinoa, rinsed and drained
• handful of frozen peas
• pepper, to taste

Method

Step 1

To poach the chicken, place 2 cups of water in a medium saucepan over medium-high heat and bring to the boil. Add the chicken, return to the boil then reduce the heat to low and simmer, covered, for 15 minutes. Remove from the heat and allow the chicken to stand in the water for 5 minutes. Remove the chicken and when cool enough to handle, shred finely and set aside in the fridge until ready to use. -

Step 2

While the chicken is poaching, heat the olive oil in a large saucepan over low-medium heat. Add the onion, garlic, carrots and celery and saute for 5-10 minutes or until the vegetables have softened. Stir through the thyme and bay leaf. -

Step 3

Add the chicken stock and 500ml water, increase the heat and bring to the boil. Add the rice and quinoa and simmer for around 30-35 minutes or until the rice and quinoa are almost tender. Add the shredded chicken and peas and cook for a further 2-3 minutes. -

Step 4

Baby Serve: Take a cupful of the soup and blend until you have the desired consistency. For younger babies, drain the soup liquid and puree with water to reduce the salt content. For older babies stir through a spoonful of rice and quinoa from the soup to add texture. Serve your baby an appropriate protion and freeze any leftovers in small portions. -

Step 5

Toddler Serve: Serve a small bowl of soup with only a little of the soup liquid. Serve alongside a small tasting plate of finger food e.g. steamed or raw vegetables, avocado or cheesy toast fingers and fruit. -

Step 6

Adult Serve: Serve the soup in bowls and season with pepper and salt if required. -

Step 7

Storage: Leftover soup can be stored in the fridge for 1-2 days or in the freezer for up to 2 months. When reheating the soup you may need to add in a little extra water. -