September 17, 2010
Getting Kids In The Kitchen and a Hearty Kid Friendly Soup!
Having the kids help in the kitchen is so much fun. My boys are always hopping up onto the counter digging through my utensil drawer eager to help out. Letting them help out.... and often is the key. Start the kids in the kitchen at an early age if possible. Some of the best memories can me made cooking and baking with your family, so the sooner the better!
When I know I want to invite my boys to help in the kitchen, I make sure the recipe is quick to prepare so they don't get sidetracked. Keep in mind the attention span of your child, if it's like my boys, I've got maybe 10-15 minutes to work with then they are ready to do something else :)
I also have everything set out so we can get right to work. In my soup recipe below, there are a number of ingredients, but if you've got them set out and ready to use, the kids can start helping. Assign your child with a special job to help with the recipe and watch them light up. I know my boys LOVE stirring, measuring and pouring, so be sure to save their favorite parts for them.
It really is a treat to get the kids in the kitchen, hope these tips will create great moments in your kitchen.
I've created a simple and completely kid friendly soup that the whole family will love. Enjoy :)
Cheesy Chicken, Bacon and Rice Soup
- 3 Tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 3 stalks of celery, finely chopped
- 3 large carrots, finely chopped
- 1 1/2 Cups zucchini, diced
- 2 Tablespoons fresh minced garlic
- 2 Cups cooked and shredded rotisserie chicken
- 2 Cups steamed white rice
- 4 Tablespoons butter
- 1/4 Cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh cracked black pepper
- 1 3/4 Cups chicken broth
- 1 Cup shredded cheddar cheese
- 1 Cup Smithfield Bacon, cooked and crumbled plus 1/2 Cup to garnish bowls
Instructions
Heat oil into a soup pot or dutch oven over medium heat. Saute onion, celery, carrots and zucchini for 10 minutes or until softened. Stir in garlic and cook for 1 minute then add chicken and rice. Reduce heat to low.
Melt butter into a large saucepan over medium heat. Slowly whisk in flour, salt and pepper. Slowly whisk in chicken broth until thick and creamy, nearly to a boil. Stir in shredded cheddar until melted then pour into chicken and vegetable mixture. Add 1 Cup crumbled bacon, stir then season according to taste then simmer on low until ready to serve. Garnish each bowl with a few pinches of additional crumbled bacon.
8 servings
