Chicken & Rice Soup!

1. Place a large Dutch oven or pot over medium heat and add 1-2 tbsp olive oil.
2. Add garlic and onion, stirring until onions become translucent.
3. Add celery and carrot, cook for a few minutes.
4. Add your bone broth and bring soup to a boil.
5. Add chicken and rice. Reduce heat to medium-low simmer, covered, for 20 minutes or until rice and carrots are fully cooked.
6. Remove soup portioned for baby (without extra seasoning).
7. Add salt and pepper to taste for adults.
8. ENJOY. Freeze for up to 3 months.