Chicken Mushroom Brown Rice Soup

• 27 g olive oil, divided
• 454 g boneless chicken thighs
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 28 g unsalted butter
• 3 bay leaves
• 4 ml dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 1 red bell pepper, chopped
• 185 g brown or wild rice
• 42 g all purpose flour
• 3 garlic cloves, minced
• 960 ml chicken stock
• 480 ml milk
• 15 ml oil
• 227 g mushrooms, sliced

Mga Tagubilin

1. Chicken

   1

   Add 1 tbsp (15ml) of olive oil over medium-high heat and heat until hot. Add the chicken in a single layer, season it with salt and pepper, and cook, undisturbed, for about 3–4 minutes until nicely browned. Remove to a plate.

2. Soup Base

   2

   Add another 1 tbsp (15ml) of olive oil and the onions, carrots, and celery. Cook over medium heat, stirring occasionally, for about 4 minutes until softened. Add the rice and cook for a minute or two until fragrant.

3. 3

   Make a well in the middle of your pan and melt 2 tbsp (30ml) of butter. Add the flour and cook, stirring, for a minute or two to get the raw taste out and coat the veggies with flour. Add the garlic and cook for 30 seconds or so. Pour in the chicken stock slowly, stirring constantly to ensure the flour dissolves properly. I always start with 4 cups (960ml) of chicken stock as it's always easier to add more later.

4. 4

   Add the red peppers, thyme, milk, and reserved chicken to the pot. Bring to a simmer, cover, and cook for about 40 minutes until the rice is tender (check the rice package for suggested timing).

5. Mushrooms

   5

   In the meantime, heat 1 tbsp (15ml) oil in a large pan. Add the mushrooms and cook until browned. Add them to the pot in the last 5 minutes of cooking.

6. 6

   When cooked, season with salt and pepper to taste and add more stock if necessary. Remove the bay leaves. Shred the chicken with two forks. Serve and enjoy!