Creamy Chicken & Brown Rice Soup
Print recipeCreamy Chicken & Brown Rice Soup
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Thermomix TM 31
Created: 2012-06-22 17:26
Changed: 2012-06-25 08:51
This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
150 grams raw brown rice
50 grams raw almonds
1 brown onion, peeled and quartered
1 stalk celery, chopped in 4
1 carrot, roughly cut
30 grams EVOO or butter
300 grams chicken thigh or breast chopped in 1 inch pieces
1 litre water
2 tablespoons chicken stock paste
1 Handful fresh parsley chopped
100 grams fresh or frozen peas
Chicken Stock Paste
300 grams raw chicken thighs or breast roughly chopped
300 grams vegetables (leek/onion/shallots, carrot, garlic, celery, celeriac)
handful fresh herbs (rosemary, thyme, parsley)
150 grams coarse sea salt or rock salt
1 bay leaf
50 grams white wine
5 coriander seeds
Mince up raw chicken using the turbo button to pulse a few times, with the lid on the locked position.
Add 300g veges and a few sprigs fresh herbs. Chop for 10 seconds on sp 5.
Add salt, bay leaf, white wine, clove and coriander seeds.
Cook for 20 mins, Varoma temp, speed 2, with simmering basket on top instead of MC.
Replace MC and blend 1 minute, speed 10.
Grind 50g of the rice in Thermomix bowl for 1 minute on speed 9. Add almonds and grind 20 secs on speed 9, or until fine. Set aside.
Place onion, garlic cloves, celery and carrot in bowl and chop for 3 seconds, speed 5. Add oil (or butter) and cook for 3 minutes, 100 degrees, speed 1.
Add chicken and cook 3 minutes, 100 degrees, speed 1.
Add water, stock paste, remaining 100g rice, and ground rice and almonds, and cook for 30 minutes, 100 degrees, reverse, speed 1.
Add parsley and peas, cook another 5 minutes, 100 degrees, reverse, speed 1. Adjust seasonings if needed, and serve.
If you have a big family, or like more veges in your soup, you can add more chicken to the soup (leaving the peas out) and cook at Varoma temperature with the peas and some other veges steaming on top. Place the steamed veges in individual bowls and spoon the soup over the top. Adjust amount of chicken stock paste to taste, depending how salty you like it. You can use raw cashews instead of almonds for a creamier, smoother soup. If you can't have nuts, leave them out and just use 100g ground rice + 100g whole rice in the recipe.