Creamy Chicken & Wild Rice Soup

• 750 gboneless skinless chicken thighs
• 4garlic cloves, minced
• 1½litres chicken stock
• 200 gwild rice blend
• 2 tbspplain flour
• 3carrots, peeled and diced
• 3celery stalks, diced
• 2leeks, trimmed and sliced into rounds
• 1 tspdried thyme
• ½ tspgarlic powder
• 150 mldouble cream
• 2 tbspolive oil
• 25 gunsalted butter
• 2bay leaves
• Fine salt and black pepper
• 1parsnip, diced

Method

1. 1Place the chicken thighs in a large pot with 1 litre of the stock, the bay leaves, and a big pinch of salt. Bring to a gentle simmer over a medium heat and poach for 20 minutes until cooked through. Lift the chicken out, shred into large pieces with two forks, and reserve the poaching broth.
2. 2Heat the olive oil and butter in the same pot over a medium heat. Add the leeks, carrots, celery, and parsnip with a pinch of salt and cook for 8–10 minutes, stirring regularly, until the vegetables have softened and the leeks have wilted down completely.
3. 3Add the garlic, dried thyme, and garlic powder. Stir and cook for 1 minute until fragrant, then sprinkle over the flour. Stir well and cook for 2 minutes to knock out the raw flour taste.
4. 4Remove the bay leaves from the reserved broth, then gradually pour the broth and the remaining stock into the pot, stirring constantly to prevent lumps. Bring to a steady simmer.
5. 5Tip in the wild rice blend and stir to combine. Simmer uncovered for the packet cooking time, usually 25–40 minutes, stirring occasionally, until every type of grain is tender. Add a little hot water if the soup thickens before the rice is ready.
6. 6Return the shredded chicken to the pot and stir through. Pour in the double cream and warm gently for 3–4 minutes. Don't let it boil vigorously after the cream goes in; a gentle heat is all it needs.
7. 7Taste and season generously with salt and plenty of black pepper; soups need more seasoning than you think. Freezes brilliantly.

Per serving

kcal

536

protein

34g

fibre

6.2g

carbs

40.6g

fat

26.4g