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Ingredients
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- 2 tablespoons olive oil
- 3 cups (250 g) brown mushrooms, washed and chopped
- 2 cups (200 g) celery, chopped
- 1 cup (150 g) carrots, peeled and chopped
- 2 large garlic cloves, minced
- 1 cup (175 g) basmati rice
- ½ lb (200 g) boneless, skinless chicken breasts, diced into 2 cm cubes
- 6 cups (1.5 liters) chicken broth, made with a stock cube
- 3 tablespoons (40 g) butter
- ¼ cup (35 g) plain flour
- 2 cups (500 ml) milk
Instructions
- Heat olive oil in a large saucepan and sauté mushrooms until golden brown.
- In the same pan, sauté celery, carrots, and onion until softened, then add garlic.
- Stir in basmati rice and allow it to toast for about 2 minutes.
- Pour in chicken broth and simmer for 10 minutes, then add diced chicken.
- Cook until chicken is fully cooked and rice is tender.
- In a separate saucepan, melt butter, add flour, and whisk in milk until thick.
- Combine roux sauce with the soup and add sautéed mushrooms.
- Serve hot with optional fresh herbs.
Notes
Use homemade chicken broth for enhanced flavor.
Cut chicken uniformly for even cooking.
Sauté ingredients patiently to develop rich flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 50 mg