This article was written for Annabel & Grace, which is now part of Rest Less.
Creamy chicken soup with brown rice
Ingredients: serves 2-3
25g salted butter
2 celery sticks
2 carrots, thinly sliced
1 smal onion, finely chopped
2 garlic cloves, finely chopped
3 sprigs of thyme
1 tbspn wholegrain flour
3 handfuls of brown rice
500ml chicken stock – or more if you think it needs it
Handful of flat-leaf parsley, chopped
2 chicken breasts, already cooked (roasted, sautéed or poached) and shredded
2 tbspns double cream
How to prepare:
Melt the butter in a large pan and add the celery, carrots, onion, garlic and thyme. Cook over a moderate heat for 8 minutes, stirring often.
Sprinkle the flour over the vegetables and continue to cook for around 2 minutes. Stir occasionally to prevent burning. You may need to add a tablespoon of the stock if it seems to be sticking too much.
Wash the brown rice thoroughly in a sieve under the tap and then add it to the pan, gradually stirring in the stock and water. Bring to the boil, and then gently simmer over a low heat for 20 minutes, stirring occasionally.
Add the cooked chicken and parsley, then simmer for another 10 minutes, or until the rice is cooked.
Take the pan off the heat and stir in the cream. Discard the thyme sprigs and ladle the soup into bowls.
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