Mushroom, Chicken & Rice Soup https://bit.ly/2SOuOsS is all your favourite comfort foods with a rousing hit of aromatics! Something to eat all weekend long. #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #goodfood #soup #chicken
Mushroom, Chicken & Rice Soup
60ml neutral vegetable oil like canola or peanut
6 garlic cloves, very finely sliced (use a mandoline if possible)
2 tsp chilli flakes
1 small onion, finely diced
extra virgin olive oil
2 litres chicken stock
⅔ cup white short grain rice, rinsed
700g skinless, boneless chicken thighs
500g portabellini mushrooms, sliced
salt and pepper, to taste
1 large bunch kale, about 200g of destemmed leaves, roughly shredded
1 lemon juice
fresh dill for serving
1 Heat vegetable oil in a small saucepan over medium. Add garlic and cook gently until lightly golden brown. Transfer to a small heatproof jar or bowl. Add in the chilli flakes, stir and set aside.
2 In a large pot, cook the onion in a drizzle of olive oil until lightly golden. Pour in 2 litres chicken stock, rinsed rice, boneless chicken thighs and stir to combine. Simmer uncovered until the chicken is cooked through, 10-15 minutes.
3 While the chicken is cooking, sauté mushrooms until golden brown in a frying pan with a little olive oil. Season and set aside. Once cooked, using tongs, transfer chicken to a board and shred meat with two forks.
4 Add kale, mushrooms and shredded chicken back to the pot. Continue to simmer, stirring occasionally, until kale is just cooked and chicken is warmed through. Remove pot from heat. Squeeze in lemon juice and adjust seasoning. Serve soup in warm bowls and top with fresh dill and a generous drizzle of the garlic-chilli oil.