Chicken, Mushroom & Rice Soup

This soup is one of my favourites. Full of goodness, it is comfort food at its best. You can make this recipe in far less time if you use chicken breast instead of a whole chicken though the taste won't be as amazing as slow cooking chicken on the bone.

6 Servings

Ingredients:

1 whole chicken

1 large onion, peeled but left whole

2 carrots, peeled & cut into 5cm pieces

2 stalks of celery, cut into 5cm pieces

4 cloves of garlic, peeled but left whole

5 stalks of parsley

250gr uncooked rice

200gr mushrooms, finely diced

4 tbsp apple cider vinegar

20cl cream

S&P

Instructions:

Place chicken in a large pot with onion, carrots, celery, garlic, parsley, S&P.

Add enough water to cover all ingredients in the pot & bring to a boil on medium heat.

Once boiling, drop the cooking temperature to low & allow to simmer 1h30 on low heat.

Remove chicken & allow to cool. Remove the meat from the bones & chop into small pieces.

Pass the broth through a sieve & set aside the stewed vegetables.

Return the chicken to the pot with 2/3rd of the stock. You can always add more at any point if you would like to thin out the soup.

Add mushrooms & cream. Bring to a boil then add the rice & simmer on medium low heat, stirring regularly, for 10-12 minutes or until the rice is cooked.

If you are using leftover cooked rice, simmer the mushrooms 10 minutes then add the rice for the last 2 minutes.

You can also chop the stewed carrots into small cubes & add them in for the last minute of cooking. Add S&P if needed.