A HEARTWARMING Fish and Rice Soup for those Cold & Chili Days
EPISODE 823 - How to Make a Spanish Fish and Rice Soup | Sopa de Pescado y Arroz Recipe
FULL RECIPE HERE:
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SPANISH FISH BROTH:
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MY NONSTICK FRY PAN:
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SWEET SMOKED SPANISH PAPRIKA:
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SPANISH ROUND RICE I USE:
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Creamy Garlic & Rice Soup | SERIOUSLY Good 30 Minute Recipe
EPISODE 941 - How to Make a Spanish Creamy Garlic & Rice Soup | Arroz Meloso al Ajo Recipe
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Equipment and Ingredients I use - Amazon Affiliate Links:
MY NONSTICK FRY PAN:
POTS & PANS I USE:
MY CHEF´S KNIFE:
MICROPHONE I USE:
CAMERA I USE:
SWEET SMOKED SPANISH PAPRIKA:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
MY HOMEMADE VEGETABLE BROTH
SPANISH FISH BROTH:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
Chicken Mushroom Rice Soup - Food Wishes
I received a request recently for an updated mushroom soup, which I thought was a great idea, since the last one was posted over 10 years old. But just as I was starting to plan the redo, I saw a request for an update to our “Just Chicken and Mushrooms” video, and I decided to combine both inspirations, which ultimately resulted in this very delicious, and incredibly comforting, Chicken Mushroom Rice Soup. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
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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