Roasted Chicken and Brown Rice Soup

Ingredients

• •1 cup rice blend
• •8¾ cups chicken stock
• •½ teaspoon salt
• •1 tablespoon butter
• •2 tablespoons extra virgin olive oil
• •unrefined sea salt
• •½ teaspoon ground turmeric
• •1 medium onion
• •2 medium carrots
• •1 medium stalk celery
• •1 medium leek
• •2 cups shimeji mushrooms
• •3 cups hand-shredded roasted chicken
• •cracked pepper
• •2 sprigs tarragon

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Method

From foodista.com — read the original

1. 1To cook the rice, drain, rinse and place the soaked rice in a large pot with the chickens stock.
2. 2Add tsp of salt and bring to boil, then lower the heat to simmer, cover and cook the rice for 45 minutes until the liquid has been absorbed. This can be prepared in advance.
3. 3To cook the soup, melt butter and warm the olive oil in a large soup pot.
4. 4Add the onion and season with salt; sweat until the onions are soft and translucent.
5. 5Add the carrot, celery and leeks and cook until the vegetables have softened, about 5 minutes. Stir in the turmeric and cook for another 1 minute.
6. 6Add 6 cups of the chicken stock and bring to a simmer.
7. 7Then add the shimeji mushrooms, the chicken and the rice.
8. 8Cook until the mushrooms are cooked, and the rice and chicken are heated through.
9. 9Check the soup if it needs more stock, then season to taste with salt and freshly ground black pepper.
10. 10Remove from the heat.
11. 11To serve the soup, remove the tarragon leaves from the stem and add to the soup.
12. 12Ladle the soup into individual soup bowls and serve immediately.