Chicken and Rice Soup with Vegetables

1. 1 Chicken breast filletpack 800 g ≈ $7.41 50 g
2. 2 Potatoes≈ $2.18 per kg 60 g
3. 3 Carrots≈ $1.50 per kg 25 g
4. 4 Zucchini≈ $3.00 per kg 40 g
5. 5 Short-grain ricepack 800 g ≈ $2.17 10 g
6. 6 Onions≈ $1.60 per kg 10 g
7. 7 Dillpack 50 g ≈ $1.80 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Poach 1 chicken¹ breast in 400 ml cold water until boiling, skim off foam, then simmer gently for 20 minutes.

2. Remove the breast, cool, and shred or chop finely.

3. Add rinsed rice, diced potatoes², diced carrots³, and a whole onion⁶ (to be removed later) to the broth. Simmer for 10 minutes.

4. Add diced zucchini⁴ and cook another 7 minutes until the vegetables are tender.

5. Return the chicken¹ to the pot, remove the onion⁶, and sprinkle with finely chopped dill⁷. For babies under 18 months, mash some of the veggies directly in the bowl.

In short

• A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.