Roasted Chicken and Brown Rice SoupFoodista
1 cup brown basmati rice (or wild rice blend, soaked in)
1 3/4 cups chicken stock (to 2)
1/2 teaspoon salt
1 tablespoon butter
2 tablespoons extra-virgin olive oil
sea salt (unrefined)
1/2 teaspoon ground turmeric
1 onions (medium large, diced)
2 carrots (mediums, medium diced)
1 stalk celery (diced)
1 leeks (white part only, medium, diced)
7 cups chicken stock
2 cups shimeji mushrooms (bottom cut off)
3 cups roasting chickens (hand-shredded)
cracked black pepper (fresh)
2 sprigs fresh tarragon
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1To cook the rice, drain, rinse and place the soaked rice in a large pot with the chickens stock.
2Add ½ tsp of salt and bring to boil, then lower the heat to simmer, cover and cook the rice for 45 minutes until the liquid has been absorbed. This can be prepared in advance.
3To cook the soup, melt butter and warm the olive oil in a large soup pot.
4Add the onion and season with salt; sweat until the onions are soft and translucent.
5Add the carrot, celery and leeks and cook until the vegetables have softened, about 5 minutes. Stir in the turmeric and cook for another 1 minute.
6Add 6 cups of the chicken stock and bring to a simmer.
7Then add the shimeji mushrooms, the chicken and the rice.
8Cook until the mushrooms are cooked, and the rice and chicken are heated through.
9Check the soup if it needs more stock, then season to taste with salt and freshly ground black pepper. Remove from the heat.
10To serve the soup, remove the tarragon leaves from the stem and add to the soup.
11Ladle the soup into individual soup bowls and serve immediately.
PER SERVING *
|Calories420Calories from Fat130|
|% DAILY VALUE*|
|Calories from Fat130|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.