I love a good healthy recipe that everyone can enjoy from infants to adults. The best part about this dish is the simplicity. I like to use my electric pressure cook to make the soup (I have this one, recipe for this method will be at the end). To serve to baby, I use my Kitchen Aid hand emerson blender (click here to see) and purée the soup in a mason jar. I serve the rest of the soup out of the pot for the family. The key is to have all of the ingredients cut evenly, so it cooks and purées well. Don't cut corners and skip the baked sweet potato step, it will not come out the same. We love this dish because it is...
Healthy
Light
Delicious
Ingredients
1 pack boneless skinless chicken thighs (about 8 pieces), rinsed and cut in 1"ish cubes*
4 large carrots, peeled and cut into 1"ish pieces
1 small bunch of celery 1"ish pieces, de-threaded**
2 medium sweet potatoes, baked (for a thicker soup, use 3)
10 cups of water
1 cup Carolina long grain rice, rinsed
Salt
*Purées creamier for baby when the chicken is cut small prior to cooking, otherwise it will be stringy
**I always do this, crack a piece or use a knife and pull back to remove threads, see video here
For the Sweet Potato Purée
1. Preheat oven to 425 degrees
2. Stab sweet potato with a fork all over and wrap in aluminum foil
3. Bake for 45 minutes, set aside to cool
4. Remove skins and purée, set aside, add 1 teaspoon of water at a time if needed to thin out
Directions for the Soup
1. Add water, chicken, celery, carrots, water and a pinch of salt to a pot bring to a boil and lower flame to simmer for 1-2 hours (until veggies are tender, stick with more time for baby)
2. Remove veggies and chicken and finely cut all with a fork and knife
3. Add rice and cook until tender (about 25 minutes)
4. Add sweet potato purée and veggies back into pot and stir to combine
5. Either purée for baby, or serve (add salt and pepper for adults at this point)
Using an Electric Pressure Cooker
1. Add water, chicken, celery, carrots, water and a pinch of salt on high pressure for 42 minutes (quick release method)
2. Remove veggies and chicken (no need to strain) and finely cut all with a fork and knife
3. Remove 1/2 broth, add rice and cook until tender (14 minutes high pressure, quick release, may sputter, have a dishtowel handy)
4. Add sweet potato purée, veggies, and broth back into pot and stir to combine
5. Either purée for baby, or serve (add salt and pepper for adults at this point)