As mama's we know there's nothing quite like cozying up with our little ones and a bowl of soup on the couch when they're not feeling good. Mini Bloom's founder, Lauren Wolk-Goldfaden shares her go-to chicken soup recipe for turning those frowns upside-down.
2 Chicken Breasts 5 carrots, chopped 4 stalks of celery, chopped 1 yellow onion, chopped 1 bunch of dill, chopped 2 lemons 1/2 cup jasmine rice 1 fennel bulb, chopped
1. Place a large dutch oven or pot over medium-high heat and add in oil. Once the oil is hot, add in onion, carrots and celery; cook for a few minutes until the onion becomes translucent.
2. Add in chicken, lemon, fennel, and 5 cups of water and bring to a boil. Add a big pinch of salt. Reduce heat to low and simmer, uncovered and stirring occasionally until firm (about 20 minutes).
3. Take chicken out of the pan and shred. Promptly place chicken back into the pot.
4. Add rice and let simmer for 15 minutes, stirring occasionally.