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Creamy chicken & rice soup

Creamy chicken & rice soup

Really good, Spekko version of of anything healing chicken soup.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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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

    (For a much quicker version use a store bought roasted chicken and ready-made chicken stock)

    1. Place the whole chicken in a large pot with 3 litres cold water.
    2. 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.
    3. When cooked remove chicken and place on a large plate allowing to cool. Strain the remaining liquid and set aside.
    4. Carefully remove all the cooked meat and discard skin and carcass. Chop or shed meat.
    5. Melt butter and add olive oil in a saucepan.
    6. Add onions, carrots, celery and thyme and saute until vegetables are partially cooked.
    7. Sprinkle cake flour onto vegetables and coat well.
    8. Add approximately 8-9 cups of the drained stock to the cooked vegetables and bring to boil. Remove pot from heat.
    9. Add the chopped chicken, corn kernels, cooked rice nutmeg and cream.
    10. Reduce and simmer for another 10-15 minutes.
    11. Add the chopped parsley and stir.
    12. Season with salt and pepper to taste.