Creamy chicken & rice soup
Really good, Spekko version of of anything healing chicken soup.
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Loading... Ingredients
- 1 whole chicken (skin on)
- 60 ml (4 tbsp) butter
- 10 ml (2 tsp) olive oil
- 2 sprigs fresh thyme
- 1 onion, finely chopped
- 2 medium carrots, cubed
- 2 celery stalks, finely chopped
- 1 X 410 g can corn kernels
- 1/3 cup cake flour
- 375 ml (2 ½ cups)fresh cream
- 250 ml (1 cup) cooked Spekko Long Grain Parboiled Rice
- 45 ml (3 tbsp) chopped parsley
- 2,5 ml (½ tsp) ground nutmeg
- salt and pepper to taste
Method
- Place the whole chicken in a large pot with 3 litres cold water.
- Bring to boil then reduce heat and allow simmering for 45 minutes. Skim the residue, discard. Do not boil but rather simmer until the chicken is completely cooked.
- When cooked remove chicken and place on a large plate allowing to cool. Strain the remaining liquid and set aside.
- Carefully remove all the cooked meat and discard skin and carcass. Chop or shed meat.
- Melt butter and add olive oil in a saucepan.
- Add onions, carrots, celery and thyme and saute until vegetables are partially cooked.
- Sprinkle cake flour onto vegetables and coat well.
- Add approximately 8-9 cups of the drained stock to the cooked vegetables and bring to boil. Remove pot from heat.
- Add the chopped chicken, corn kernels, cooked rice nutmeg and cream.
- Reduce and simmer for another 10-15 minutes.
- Add the chopped parsley and stir.
- Season with salt and pepper to taste.
(For a much quicker version use a store bought roasted chicken and ready-made chicken stock)