Presentation

A first course consisting of a soup made with rice, chicken, carrot, celery, onion, garlic, broth, extra virgin olive oil, salt, pepper, and garnished with parsley.

Ingredients

• 1/2 cup of rice
• 1 chicken breast, cooked and diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 6 cups chicken or vegetable broth
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste
• Freshly chopped parsley for garnish (optional)

Preparation

1. Cook the Rice
   • Cook the rice separately and set aside.
2. Prepare the Vegetables
   • In a large pot, heat the olive oil over medium heat.
   • Add the onion, garlic, carrots, and celery.
   • Sauté for a few minutes until the vegetables are tender.
3. Combine the Ingredients
   • Pour the broth into the pot with the vegetables.
   • Bring to a boil, then reduce the heat to medium-low.
   • Add the cooked chicken and the rice to the pot.
4. Simmer and Season
   • Let the soup simmer for about 10-15 minutes, or until the chicken and vegetables are fully cooked.
   • Adjust with salt and pepper to taste.
5. Serve
   • Serve the soup hot, garnished with freshly chopped parsley, if desired.

Allergens

• Garlic: Rare cases of sensitivity to garlic have been reported.
• Broth (meat or vegetable): Check the composition to ensure the absence of celery or other allergenic ingredients.
• Carrot: Potential individual intolerance and cross-reactivity in cases of allergy to Artemisia, Gramineae, Composites, and Birch pollens.
• Onion: Possible reaction in individuals allergic to nickel due to its concentration in onions.
• Extra Virgin Olive Oil: Allergy is uncommon; intolerance not described.
• Pepper: Possible cross-reactivity in individuals with intolerance to spices.
• Parsley: Reactivity possible in cases of allergy to Birch, Artemisia, Composites, or intolerance to spices.
• Rice: (A common allergy in East Asia, almost unknown in Italy and Europe.) Possible cross-reaction in individuals sensitive to grasses.
• Celery: Listed as an allergen under Regulation (EU) 1169/2011.

Notes

• When serving to children, ensure the ingredients are cut into small, uniform sizes for a more suitable presentation.

Safety / Intended Use

• This dish is suitable for individuals with the following conditions:
• Anorexia
• Weight loss
• Vomiting
• Diarrhea
• Mucositis (inflammation and lesions of the oral cavity)
• Xerostomia (dry mouth)
• Dysphagia (difficulty in chewing or swallowing)
• It must be prepared and handled under strict hygienic conditions.