Heart-Warming Lentil & Rice Soup | A Classic Spanish Recipe
EPISODE 666 - How to Make a Classic Spanish Lentil & Rice Soup | Sopa de Lentejas con Arroz Recipe
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Creamy Chicken and Wild Rice Soup recipe
Make this delicious simple to prepare Chicken and Wild Rice Soup that the whole family will love. Loaded with 4 different kinds of rice, chicken and vegetables this recipe comes together in just 1 hour.
Ingredients for this recipe:
• 2 7-9 ounce boneless skinless chicken breasts
• 2 tablespoons olive oil
• 2 peeled medium diced carrots
• 3 medium diced stalks of celery
• 1 peeled small dice yellow onion
• 3 finely minced cloves of garlic
• 1 ¼ cups wild rice blend
• 8 cups chicken stock
• 4 tablespoons corn starch whisked with 3 tablespoons cold water
• 2 cups heavy whipping cream
• ¼ cup chopped fresh parsley, optional
• sea salt and pepper to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 45 minutes
Procedures:
1. Season the chicken breasts on both sides with salt and pepper and set aside.
2. Next, add the oil to a large pot over high heat and once it begins to lightly smoke add in the chicken, turn the heat down to medium and cook for 3-4 minutes.
3. Flip over, turn the heat down to low and cook for 5 minutes and then flip back for a further 5 minutes or until browned and cooked throughout.
4. Remove the chicken and roughly dice. Set aside.
5. Add the carrots, celery, onion and garlic to the pot and sweat the vegetables over low heat for 8-10 minutes until tender.
6. Add the chicken back in along with the rice and chicken stock. Cover and cook over low heat for 25 minutes or until the rice is cooked.
7. Make the cornstarch and water mixture and mix it into the soup. It will become very thick.
8. Finish by adding in cream, parsley, salt and pepper.
9. Serve.
CHEF NOTES:
How to Store: It will last up to 5 days covered in the refrigerator.
How to Freeze: Cover it and keep in the freezer for up to 2 months. Be sure to thaw it for 1 day in the refrigerator before reheating.
How to Reheat it: Add your desired amount to a medium size pot and heat over low heat until hot.
What if It’s too Thick: If for some reason the rice has taken over and it’s too thick, simply thin with a little bit of chicken stock.
What if It Breaks and Turns Thin: If the cream separates for some reason, bring it to a boil in a pot and stir in the same amount of slurry and mix until thick.
Make Ahead: You can make this soup up to 2 days ahead of time.
Mom's Chicken and Rice Soup
Mom's Chicken and Rice Soup is hearty, flavorful, and a family favorite comfort food in the middle of winter.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 2 pounds boneless skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil, divided
• 1 white onion, diced
• 1 cup sliced carrots
• ½ cup sliced celery
• 1 cup white rice
• 1 tablespoon freshly grated ginger
• 1 tablespoon minced garlic
• 8 cups low sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 cup heavy cream, optional
• ¼ cup lemon juice
✅Instructions
1️⃣ Season chicken breasts with salt and pepper. Heat a large soup pot over medium high heat. Add in 1 tablespoon olive oil. Sear chicken breasts in olive oil for 2 minutes per side until golden brown, but not cooked through. Remove from pot and set aside.
2️⃣ Add in remaining 1 tablespoon olive oil to the pot. Add in onion, carrots, and celery and saute 4-5 minutes. Add in rice, ginger, and garlic and toast for 2-3 minutes.
3️⃣ Return chicken to pot. Pour in chicken broth and season with thyme and oregano. Simmer for 15 minutes, until chicken is cooked through.
4️⃣ Use tongs to remove chicken from pot. Shred and return to pot. Pour in heavy cream (if using). Cook for an additional 5 minutes, until rice and vegetables are soft.
5️⃣ Remove from heat and stir in lemon juice. Season with additional salt and pepper to taste.
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Our NEW Kitchen + Chicken & Rice Soup
My New book is out now!
A creamy, comforting and filling dinner. This chicken and rice soup, finished with lemon and parmesan, is a great way to use up leftover cooked chicken. A small amount of rice goes a long way!
Free printable recipe is available on our site:
Ingredients:
2 tbsp olive oil
1 onion peeled and finely chopped
2 sticks of celery sliced
2 medium carrots peeled and chopped into 1cm chunks
2 tbsp plain all-purpose flour
120 ml (½ cup) milk (full fat or semi-skimmed)
1.2 litres (5 cups) hot chicken stock - water plus 4 stock cubes is fine
1 tsp dried thyme
105 g (½ cup) uncooked long-grain rice
250 g (2 cups) leftover cooked, shredded chicken
1 tbsp lemon juice from approx. half a lemon
80 ml (⅓ cup) double (heavy) cream
50 g (½ cup) grated parmesan cheese
¼ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley chopped
Instructions
1. Heat the oil in a large saucepan over a medium heat.
2. Add the onion, celery and carrots to the pan and fry for 4-5 minutes, until just starting to soften.
3. Add the flour to the pan and stir together using a whisk to coat the vegetables in the flour.
4. Pour in the milk, slowly, whilst stirring with the whisk, until the milk is completely mixed in.
5. Add the stock and dried thyme and stir again.
6. Add the rice, bring it to a boil, then turn down the heat and simmer for 25 minutes – stirring occasionally, until the rice is tender.
7. Add in the chicken, lemon juice, cream, parmesan, salt and pepper.
8. Stir together and heat for 2-3 minutes until the chicken is warmed through.
9. Serve topped with fresh parsley.
Notes
Can I make it ahead?
You can make it ahead, but the soup will thicken as it cools, and the rice will absorb more liquid, so it will become softer.
Make the soup, then cool, cover and refrigerate for up to 2 days.
Reheat in a pan, over a low heat, stirring occasionally, until piping hot throughout.
If you wanted to loosen up the soup, add a splash of stock or water while you're reheating the soup.
Can I freeze it?
Yes (be sure to use full-fat cream and milk in the recipe, as lower fat versions may split upon defrosting/reheating).
Make the soup, then cool, cover and freeze in portions. Defrost in the refrigerator overnight, then reheat as per the reheating instructions above.
Ingredient swaps
Swap out the chicken for turkey
Swap out the carrots and celery for other vegetables that can take a long ish (25 minute+) cooking time, without going mushy. Mushrooms, butternut squash, broad beans, brussel sprouts and fresh corn are good options.
For more tender veg - add them in closer to the end of the cooking time:
Smallish pieces of broccoli, cauliflower, green beans, sweet potato chunks - add them in about 10-15 minutes before the end of cooking.
Spinach, kale, frozen peas - add them in about 5 minutes before the end of cooking.
How to scale up and scale down this recipe
You can halve or double this recipe, sticking to the same ingredient ratios.If doubling, it may take a few minutes longer for everything to come to the boil, but simmering time is the same.
Slow Cooker
I've found that the rice becomes too mushy and claggy when making this in the slow cooker. So if I do make it in the slow cooker, I reduce the amount of stock i'm using to approx 950ml/4 cups), and I add in cooked rice at the end, to just heat it through.
So, for the slow cooker:
Make the recipe up to (and including) the point you add the stock (using 950ml/4 cups stock instead of the amount stated in the recipe) and thyme.
Then add the shredded chicken (OR you can replace the cooked chicken with raw chicken - using either 2 chicken breasts, 3-4 chicken thighs or 4-6 chicken drumsticks).
Cook for 4-5 hours on low.
If you used raw chicken, then at this point remove the chicken and shred the meat, then add the meat back in (discarding the bones/skin).
Add in the salt, pepper, lemon juice, cream and parmesan PLUS 300g/10.50z/1.75 cups of COOKED long grain rice and heat through for another 10 minutes or so, until piping hot.
#CookingShow #Recipe #soup