Well-filled and hearty meal soup with chicken and rice. Perfect for a stormy autumn day or cold winter day.
Boil the rice in a pan. Chop the onion and garlic and fry them in a large (soup) pan with a tablespoon of butter. Add the chicken pieces and fry all over. Chop the carrots into pieces and slice the mushrooms and mushrooms. Add this to the pan and fry for 5 minutes. Season the mixture with the thyme and a pinch of pepper.
Add an additional tablespoon of butter to the chicken mixture. Then add the flour and stir through. Add the broth while stirring. Let the soup cook for 10 minutes. Pour in the cooking cream and lastly add the rice and heat through.
Finely chop the parsley and stir through the soup and/or garnish the soup with it.
Tip: if the soup is a bit too thick, add a little more water or stock. He may have thickened a bit, especially the next day.
Tip: view the recipe for a basic mushroom soup here
Source: Leukerecepten by leukerecepten-nl.
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