Creamy rice and chicken soup with thyme
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Cream
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Rice dry 160 g
- Chicken thighs boneless skinless meat 400 g
- Chicken stock prepared, low-salt 1500 g
- Leek trimmed 250 g
- Carrot peeled 240 g
- Onion peeled 200 g
- Extra virgin olive oil for softening the vegetables 30 g
- Fresh thyme leaves, woody stems removed 3 g
- Parsley chopped 5 g
- Salt adjust to the stock 2 g
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Method
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Wash between the leek layers and slice thinly. Chop the onion and carrot. Heat all the oil in a saucepan and soften these vegetables over medium-low heat for 10 minutes, stirring without browning.
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Add the chicken stock and chicken thigh meat. Bring to a gentle simmer and cook for 20-25 minutes, until the meat reaches 74°C at the centre. Lift out with tongs, shred with two forks and reserve half for serving.
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Add the rice and 2 g of the thyme leaves to the stock and vegetables. Simmer for about 20 minutes, stirring occasionally, until the rice is very tender. Add the half of the chicken not reserved for serving.
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Blend in the saucepan with a hand blender until smooth. Taste and adjust the salt. Divide between four bowls and top with the reserved chicken, remaining gram of thyme and all the parsley.
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