Creamy Chicken & Brown Rice Soup

Chicken & Brown Rice Soup, Quirky Cooking
 

This is a very filling soup that my family love – great for a quick winter meal.  Serve with some fresh bread and a green salad, and it will feed about six people for a main meal.  The soup becomes quite thick as it cools down, and could be thinned down a little more with some milk if you like.  (We like it thick.)

If you have a big family, or like more veggies in your soup, you can add more chicken to the soup (leaving the peas out) and cook at Varoma temperature with the peas and lots of other veggies steaming on top – e.g. zucchini, carrot, broccoli, squash, asparagus. Place the steamed veggies in individual bowls and spoon the soup over the top.

Hope you enjoy!

Watch the “how-to” video on Instagram!

Watch the ‘how-to’ video on Instagram!
 
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Creamy Chicken & Brown Rice Soup

Ingredients

Rice and almond flour

  • 50g of raw brown rice
  • 50g raw almonds

Soup

  • 1 onion, halved
  • 2 garlic cloves
  • 1 stalk of celery, quartered
  • 1 large carrot, quartered
  • 30g olive oil or butter
  • 300g cubed chicken
  • 1 litre water (if using paste), or chicken stock
  • 1 1/2 Tbsp chicken stock paste (recipe below), or omit if using chicken stock
  • 100g raw brown rice
  • reserved rice and almond flour 
  • handful fresh parsley, chopped
  • 100g frozen peas
  • salt and pepper to taste

Instructions

  1. Mill rice in Thermomix bowl 1 min/speed 9.
  2. Add almonds and mill 10 sec/speed 9. Remove rice and almond flour to a bowl and set aside.
  3. Place onion, garlic cloves, celery and carrot into TM bowl and chop 3 sec/speed 5.
  4. Add oil or butter and cook 3 mins/100C/speed 1.
  5. Add chicken and cook 3 min/100C/speed 1.
  6. Add water and stock paste (or chicken stock), brown rice and reserved rice and almond flour and cook for 30 mins/100C/reverse/speed 1.
  7. Add parsley and peas and cook another 5 mins/100C/reverse/speed 1.
  8. Add salt and pepper to taste (if you use stock instead of paste and water you’ll need about 2 tsp salt). Stir and serve.

Notes

Nut free version

  • Replace almonds with 50g sunflower seeds, or an extra 50g of brown rice.

Grain free version

  • Omit rice. At start of recipe, grind 100g almonds (or cashews) and set aside, adding back in later in the recipe. If you like you can add 150g cauliflower rice with the nut meal, and cook the soup for approx 20-25 mins. (Cauliflower rice is made by chopping cauliflower florets for 5 sec/reverse/speed 5.)

Did you make this recipe?

Share a photo and tag @quirkycooking on Instagram — I can’t wait to see what you’ve made!

[Note: if you like it saltier, just add another spoonful of stock paste.  If you’re using bought stock powder, you may want to add some tamari for extra flavour.] Print

Chicken Stock Paste

Ingredients

  • 300g of raw chicken
  • 300g veges (leek/onion/shallots, carrot, garlic, celery, celeriac – your choice)
  • few sprigs fresh herbs (rosemary, thyme, parsley)
  • 1 bay leaf
  • 150g coarse sea salt
  • 50g white wine (or 1 tsp of apple cider vinegar)
  • 1 clove and 5 coriander seeds

Instructions

  1. Place chicken into Thermomix bowl and chop 10 sec/speed 6.
  2. Add veges, herbs and bay leaf, and chop 10 sec/speed 5.
  3. Add salt, white wine (or vinegar), clove and coriander seeds (or ground spices).
  4. Cook 20 mins/Varoma/speed 2, with simmering basket on top instead of MC (to allow steam to escape).
  5. Replace MC and blend 1 min/speed 10.
  6. Use 1 Tbspn stock paste in 1 litre water for chicken stock, or to taste.

Did you make this recipe?

Share a photo and tag @quirkycooking on Instagram — I can’t wait to see what you’ve made!

211 thoughts on “Creamy Chicken & Brown Rice Soup

  1. Pingback: the ultimate vegan Family meal plan (A year's worth of meal ideas!) - KiddsLife

  2. Rita says:

    I didn’t realise to soak rice before. 30 mins was def not enough to cook rice.
    Hoping extra cooking time works.

  3. Anna says:

    Hi Jo! I made this tonight and my family devoured it! So stoked and will definitely be making it regularly now that the weather is getting colder.
    I don’t have a thermomix so I did things a little differently and cooked it gently on the stove in a big pot.
    I finely chopped the onion, carrot and celery and minced the garlic. I also added some pumpkin and shitake mushrooms.
    Instead of grinding almonds and rice I used almond meal and br rice flour.
    Instead of adding rice I added bean vermicelli.
    I didn’t have any chicken paste so I just used 1L of chicken meat stock that I made earlier today.
    Thankyou for a great recipe!

    • Quirky Cooking Team says:

      I am so glad you all loved i!!!And what great hints to make it stove friendly and even more delicious:-).

  4. Stephanie H says:

    Absolutely loveddddd this recipe! I used almond meal and milled it with the rice at the start to make sure it was fine enough. Didn’t have parsley so left it out and used more veg (3 stalks of celery, 2 carrots, zucchini ect) and blitzed them all up in step 3.

    2yo and 4yo loved it with the 2yo feeding herself and licking the bowl clean. It’s now permanently on the winter rotation!

    Thanks for a great recipe!!

  5. Cheryl Wright says:

    I’ve made this twice now and it’s a huge hit with the family. A lovely thick hearty winter soup. I didn’t soak the rice at all, I don’t think it needs it. Love this recipe.

  6. Samantha says:

    My family adores this soup, and it’s my go to when making meals for friends that have sick families. Just wondering if this freezes well? Thanks!

  7. Elizabeth says:

    This is a great recipe. I swap the peas for corn, and serve it with chopped coriander and soy sauce.

  8. Sarah says:

    I love this recipe and have made it a fair few times, I’ve also used the stock paste in other recipes and it is great as well. I was unwell and had to follow a liquid diet so I made this and added a bit more stock and blended the entire soup in the thermo and it was just as good. Highly recommend if your feeling unwell or just want a good hearty soup

  9. Caitlin says:

    Made this tonight after seeing your lemony chicken soup recipe but couldn’t find the spices that I’d packed during our move. It was amazing . Partner loved it. Especially the rice for a man who wants to eat a lot and is health conscious

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