Creamy Chicken & Brown Rice Soup
serves 6
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Ingredients:
- 150g brown rice
- 50g raw almonds
- 1 onion
- 2 cloves garlic
- 1 stalk celery
- 1 large carrot
- 30g butter or olive oil
- 300g chicken, cubed
- 1 litre water
- 2 T chicken stock paste (made in TMX)
- 100g frozen peas
- handful fresh parsley, chopped (can chop in TMX before beginning, then put aside)
1. Grind 50g of the rice for 1 minute on speed 9. Add almonds and grind 20 secs on speed 9, or until fine. Set aside.
2. Place onion (halved), garlic cloves, celery (quartered) and carrot (quartered) in bowl and chop for 3 seconds, speed 5.
3. Add butter or oil and cook for 3 minutes, 100o, speed 1.
4. Add chicken and cook 3 minutes, 100o, speed 1.
5. Add water, stock paste, rest of rice, and ground rice and almonds, and cook for 30 minutes, 100o, reverse, speed 1.
6. Add chopped parsley and peas, cook another 5 - 10 minutes, 100o, reverse, speed 1. (If serving straight away, may need 10 mins - if sitting in server for a few mins, just needs 5.) Adjust seasonings if needed, and serve.
Note: If you like it saltier, just add more stock paste. Can use vege stock paste, but the chicken is nicer.
members' comments A very popular recipe
Zan - Made this without the chicken and with liquid chicken stock and it was really yummy. Highly recommend and without the chicken a very budget conscious meal. I also didn't put the peas in as I don't like peas in soup. I make stock from every chicken we have. So put the bones etc in the basket with garlic, peppercorns, celery (heads if I have them), onion, sometimes other stuff and 1 litre of water and cook for 35 mins.
ELH05 - I made this soup with white rice. Other things I did differently was I didn't have celery so just used about the same amount of green capsicum and used the TMX vege stock concentrate. Still ended up with a beautiful, thick, creamy hearty soup! Really enjoyed it so it's got me thinking what it could taste like with the brown rice.
QJ - You could grind up all the rice - I do when I'm in a hurry for it to cook - reduces the cooking time by about half. I also often bulk it out with veges steaming on top in the Varoma - see my recipe on my blog for details and pics, as I've updated it.
anneaussie & floweryspring - both used cashews instead of almonds.