Fully cooked rice and chicken can be combined with well-washed tender chard for an older-baby soup.
Rinse dry rice and cook in adequate water until soft, allowing more time than the old 15-minute estimate if needed.
Wash chard thoroughly, remove fibrous stems, and finely chop leaves; cook with diced carrot until completely tender.
Cook chicken separately to 74°C (165°F), then finely shred.
Combine soft rice, cooked chicken and vegetables with cooking liquid, mashing to a thick soup.
Cool before serving; refrigerate untouched cooked rice promptly.
Serve a thick moist soup, without stringy chard or chewy chicken and with no compact rice clumps.
This recipe is listed for 8m+, so the 6m+ field does not recommend serving it earlier. Within the listed age range and when your baby can manage the texture, blend into a smooth, runny soup when a smoother texture is needed, ensuring no fibrous chard strands remain.
Serve as a thicker soup with very soft rice and finely shredded chicken; mash lightly if needed.
No intentionally added common major allergen; check any stock. Chard guidance may vary by age and jurisdiction.
Cool untouched cooked rice promptly, refrigerating within one hour; use within 24 hours, reheat only once until steaming hot, stir and cool before serving. Discard feeding-bowl leftovers.
Cool untouched cooked rice promptly, refrigerating within one hour; use within 24 hours, reheat only once until steaming hot, stir and cool before serving. Discard feeding-bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
