Ingredients
Soup
- 150 grams raw brown rice
- 50 grams raw almonds
- 1 brown onion, peeled and quartered
- 1 stalk celery, chopped in 4
- 1 carrot, roughly cut
- 30 grams EVOO or butter
- 300 grams chicken thigh or breast, chopped in 1 inch pieces
- 1 litre water
- 2 tablespoons chicken stock paste
- 1 Handful fresh parsley, chopped
- 100 grams fresh or frozen peas
Chicken Stock Paste
- 300 grams raw chicken thighs or breast, roughly chopped
- 300 grams vegetables (leek/onion/shallots, carrot, garlic, celery, celeriac)
- handful fresh herbs (rosemary, thyme, parsley)
- 150 grams coarse sea salt or rock salt
- 1 bay leaf
- 50 grams white wine
- 1 clove
- 5 coriander seeds
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mince up raw chicken using the turbo button to pulse a few times, with the lid on the locked position.Add 300g veges and a few sprigs fresh herbs. Chop for 10 seconds on sp 5.Add salt, bay leaf, white wine, clove and coriander seeds.Cook for 20 mins, Varoma temp, speed 2, with simmering basket on top instead of MC. Replace MC and blend 1 minute, speed 10.
Grind 50g of the rice in Thermomix bowl for 1 minute on speed 9. Add almonds and grind 20 secs on speed 9, or until fine. Set aside.
Place onion, garlic cloves, celery and carrot in bowl and chop for 3 seconds, speed 5. Add oil (or butter) and cook for 3 minutes, 100 degrees, speed 1.
Add chicken and cook 3 minutes, 100 degrees, speed 1.
Add water, stock paste, remaining 100g rice, and ground rice and almonds, and cook for 30 minutes, 100 degrees, reverse, speed 1.
Add parsley and peas, cook another 5 minutes, 100 degrees, reverse, speed 1. Adjust seasonings if needed, and serve.
Chicken stock paste
Soup
Tip
If you have a big family, or like more veges in your soup, you can add more chicken to the soup (leaving the peas out) and cook at Varoma temperature with the peas and some other veges steaming on top. Place the steamed veges in individual bowls and spoon the soup over the top. Adjust amount of chicken stock paste to taste, depending how salty you like it. You can use raw cashews instead of almonds for a creamier, smoother soup. If you can't have nuts, leave them out and just use 100g ground rice + 100g whole rice in the recipe.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Absolutely delicious. I use a store bought roast chook and it's a hit every time. Also add in frozen corn with peas. Thanks for a hearty and healthy soup.
So tasty and delicious. Loved it
Amazing and healthy - thank you
We make this at least once a month. A very firm favourite. We don't eat celery so I always swap for zucchini. Delicious every time. Thanks for a great recipe
Love this soup.
I cant eat onions so i an extra carrot and and 2 extra sticks of celery .. garilc is fine so add 1 clove to the soup works find tastes great !
Delicious! Have made this three times in the last week for family, staff function and house visitors. Clean plates all round! Thank you.
Delicious!!!!!
Easy, healthy and delicious! I made this tonight as I had leftover chicken and the kids and I were feeling a bit run down. It was just what we needed to feel a bit better. I made it with corn instead of peas, and used vegetable stock paste as that is what I had in the freezer. I wi definitely make this again!
I made this over the weekend with a tweak for children with recently fitted braces. Basically blended the whole thing, leaving out the peas and parsley. Wholesome and filling!