Creamy Chicken & Brown Rice Soup (dairy free) with photo

[quirkycooking]

Creamy Chicken & Brown Rice Soup
serves 6

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, 100^o, speed 1.

4.  Add chicken and cook 3 minutes, 100^o, speed 1.

5.  Add water, stock paste, rest of rice, and ground rice and almonds, and cook for 30 minutes, 100^o, reverse, speed 1.

6.  Add chopped parsley and peas, cook another 5 - 10 minutes, 100^o, 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.

[cathy79]

This looks great Jo.

I haven't seen a recipe for chicken stock paste.  Is there one on here somewhere or is it from one of the books?

[quirkycooking]

It's in the 'My Way of Cooking' cookbook ...  here's how:

Mince up 300g of raw chicken, put aside. Chop 10 secs sp 5 - 200g veges (leek/onion/shallots, carrot, garlic, celery, celeriac - your choice - I use more veges, about 300g), and a few sprigs fresh herbs (rosemary, thyme, parsley).  

Then add 150g coarse sea salt, 1 bay leaf, 50g white wine, 1 clove & 5 coriander seeds (I just put in a dash of ground cloves and a dash of ground coriander) and the ground up chicken mince, and cook for 30 mins, Varoma, sp 2 with simmering basket on top instead of mc.  (I think 20 mins is enough, otherwise it dries out too much.  It is drier than the vege stock paste though.)

Replace mc and blend 1 min, speed 10.

Use 1 tsp in 500g water for chicken stock.

[cathy79]

Thanks so much Jo.

[Cornish Cream]

This looks like our kind of soup,the type where you can stand a spoon up in it!! Looks delicious.Thanks Jo.

[judydawn]

Have just made this and yes it is nice and thick.  A completely different taste to what we are used to in a chicken soup but you soon get used to it.  I just used a liquid chicken stock with the addition of some chicken stock powder but must make up some of that concentrated chicken stock.  Thanks Jo.

[CreamPuff63]

QC what is the recommended life of the chicken stock paste?

[quirkycooking]

It will last a few months in the fridge, like the vege stock paste.  Mine never last too long though, because it's so tasty I put it in a lot of things!

[Very Happy Jan]

The soup looks great QC and thanks for the chicken stock paste recipe. I'll be making the paste today and hopefully the soup tomorrow. It's a really wet wintery day in Perth today and apparently will stay like this for a few days so soups are high on the menu list.

[quirkycooking]

Our weather's turned wet and wintery too, just in time for the show  so we'll be slopping through the mud this weekend!  (When I say 'wintery', I'm talking far north Qld winter - maybe 20 degrees tonight, but feels colder when you're constantly getting wet!!)  I could eat soup anytime though - I love it 

[CreamPuff63]

thanks QC, i will probably use this stock paste more than the vege one now. having both will be very handy.

[Thermomixer]

Good work Quirky Jo - sounds yummy.   Thanks for the chicken stock too.   

How's the new house? - might find that info in another post?

[quirkycooking]

New house is going well, thanks Thermomixer!  A bit of a bigger kitchen, and close to Mum - YAY!  (Very handy when you need to dash out the door but the cake is still in the oven, or you've run out of something...)     And sometimes when you get home your dishes are done!!!    

[Cornish Cream]

Isn't it wonderful when your "fairygodmother" visits and do various jobs Jo.Do you think she make house calls in this neck of the woods?

[quirkycooking]

You never know!  She seems to be able to do more than is humanly possible!!