Cream of chicken and rice soup

A warming winter soup - and budget friendly. This makes for a great family supper.

• Serves: 8
• Difficulty: easy
• Prep time: 5 - 10 minutes
• Cooking time: 15 minutes

• 

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Ingredients

• 15 ml (1 tbsp) olive oil
• 500 ml (2 cups) mushrooms, sliced
• 3/4 cup chopped celery
• 3/4 cup chopped carrots
• 1/4 cup chopped shallots
• 1/4 cup cake flour
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 8 cups chicken stock
• 2 cups cooked Spekko Saman White Rice
• 3 cups shredded cooked chicken
• 1/2 cup sour cream
• 30 ml (2 tbsp) chopped fresh parsley

Method

1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
2. Add stock and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Stir in chicken, sour cream and parsley and cook until heated through, about 2 minutes more.
From the Spekko kitchen
• Use any kind of onion instead of the shallots.
• Leftover chicken works well in this recipe.