Cozy Chicken Rice Soup with Soft Carrots

Peel and dice 1 medium yellow onion into small pieces. Peel 3 medium carrots and slice into thin rounds (about 1/4 inch thick). Wash 2 whole celery stalks and dice into small pieces. Rinse and finely chop 1/4 cup of fresh parsley.

Pat dry 18 ounces of raw boneless skinless chicken thighs with paper towels. Season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and sear for 4 minutes per side until golden brown. Transfer to a plate and set aside.

In the same pot, reduce heat to medium and add another 1 tablespoon of olive oil. Add the diced onion, sliced carrots, and diced celery. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.

Add 6 cups of low-sodium chicken broth, 1 teaspoon of dried thyme, and 1 whole bay leaf to the pot. Return the seared chicken thighs to the pot, nestling them into the broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.

Remove the chicken thighs from the pot and transfer to a cutting board. Let rest for 3 minutes, then shred or dice into small, kid-friendly pieces using two forks.

While the chicken rests, add 3/4 cup of long grain white rice to the simmering broth. Stir well, cover, and cook for 12 to 14 minutes until the rice is tender and has absorbed some of the broth.

Return the shredded chicken to the pot and stir in the chopped fresh parsley. Remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Let the soup rest for 2 minutes off heat to allow flavors to meld.

For the 10-year-old's school lunch: Preheat an insulated thermos with boiling water for 5 minutes, empty it, dry it thoroughly, and immediately ladle 2 servings of the hot soup into the thermos. Pack with a spoon.

For the 2-year-old toddler: Ladle 1 serving into a bowl. Use a fork to gently mash some of the carrots and ensure the chicken pieces are very small and tender. Let cool to a safe, warm temperature before serving. The soft vegetables and rice make this perfectly toddler-friendly.