A Chicken and Rice Soup to Feed Your Baby–and Your Soul
Rice porridge goes by many names in Asia–congee in China, lugaw in the Philipines, Juk in Korea–but its outsized role is the same across cultures and countries: as a breakfast staple; as restorative for the sick; and, as you probably can imagine, a quintessential baby food. That its soft, supple, and subtle flavor is ideal for infants is probably obvious, even to those whose experience with gruel goes no further than oatmeal; what may be new to you is what a beautiful blank canvas it is, the perfect template for introducing new ingredients and flavors. The recipe below will set up the easel and canvas, not to mention provide a hearty supper for you, too; the color palette you paint with, though, is up to you. (But check our advice we provide in the Serve and Adapt sections that follow the recipe!)
- 4 Chicken thighs (bone-in, skin on)
- 2 tbsp Chicken broth (low-sodium recommended)
- 3 Chives
- Minced garlic
- 1 small knob Ginger (can use pre-minced, too))
- 1 cup White rice
- Soy sauce (optional)
- Lemon
- Separate the dark green tops of the scallions from the white and dull green sections of the allium; dice the verdant section into small rings but leave the white/light green portion uncut. If using a piece from a whole ginger root, peel the skin and dice into small pieces.
- Gather all your ingredients next to the stove + 8 cups of water.
- Heat a large pot to Medium; when hot, pour a small amount of oil into the pot and swish around to ensure the bottom of the pan is coated. Put the chicken thighs into the pot skin-side down and cook until the skin and surface are brown, 1-2 minutes; flip the thighs over and cook for another minute. Add in ginger and a generous amount of garlic, and mix all around; cook for another minute.
Pour in chicken broth and water, then add the rice and the white-dull green scallion portions into the pot as well. Turn the heat all the way up until the liquid in the pot is at a roiling boil and cook for 10 minutes, stirring the contents the entire time.
- Reduce boil to a gentle simmer, or roughly Medium-Low heat. Cook for twenty minutes, stirring occasionally, making sure to dredge the bottom so no rice sticks to it.
- Turn heat off. With a fork, pull small pieces of chicken off the bone and allow to meld with the porridge; discard skin if not using or consuming. Ladle into bowls, then spritz in some lemon and a swish or two of soy sauce (if your child is older than one).
Ladle soup into a small bowl and accompany with a small plate, in case your child wants to eat the rice and/or chicken on its own. To make a more substantial meal, cut up a hardboiled egg and add to the porridge. Feel free to add a crunchy element–crispy garlic, seaweed pieces, even crushed crackers–for textural contrast.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
