Creamy Chicken, Roasted Mushroom and Wild Rice Soup
Recipe Information
6
serves:
25 MINS
prep time:
35 MINS
cook time:
easy
difficulty:
Ingredients:
- 2 shallots, chopped (or use 1 medium onion)
- 25g FIRST CHOICE Butter
- 80g carrots, chopped
- 60g celery, thinly sliced
- Salt and pepper to taste
- 10ml dried oregano
- 15ml fresh thyme, chopped
- 1ml chili flakes
- 300g chicken fillets, roughly chopped into large chunks
- 900ml chicken stock
- 100g brown and wild rice
- 250ml FIRST CHOICE Milk
- 125ml FIRST CHOICE Pouring Cream
- 250ml baby spinach
- 30g grated parmesan cheese OR use 60g FIRST CHOICE Mature Cheddar Cheese, grated
ROASTED MUSHROOMS
- 400g mushrooms (use a combination of mushrooms of your choice)
- 15ml olive oil
- 3 garlic cloves, crushed
- 15ml rosemary, chopped
- 2 small shallots (±60g) cut into quarters (OR use 1 medium onion)
- salt and pepper to taste
TO SERVE
- more Fresh thyme
- extra parmesan shavings
Preparation method:
1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. Combine the mushrooms, shallots, crushed garlic and chopped rosemary to a bowl and drizzle over the olive oil. Toss to combine.
3. Place on the prepared baking tray and season with salt and pepper.
4. Roast in the oven for about 20 minutes until cooked and golden brown. Keep aside.
TO MAKE THE SOUP:
1. Sauté the shallots, carrots and celery in the butter until caramelized.
2. Add the herbs, chicken, chili, seasoning, stock and the rice. Simmer for about 30-35 minutes until the chicken falls apart and the rice is cooked.
3. Shred the chicken (use two forks) then add the milk, cream, spinach and parmesan cheese.
4. Lastly, add the roasted mushrooms and shallots and heat the soup – but do NOT boil.
5. Serve the soup with more herbs and parmesan shavings
TIP: If you have leftovers, store in the fridge for a day or two. Add some more FIRST CHOICE milk OR chicken stock if the soup becomes too thick for your liking.