How to make Chicken And Brown Rice Soup - A nutritious soup of chicken and brown rice flavoured with celery .
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Brown rice (ब्राउन राइस )
Cuisine : Fusion
Course : Soups
Chicken And Brown Rice Soup Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Chicken And Brown Rice Soup checkout Clear Chicken Soup, Chicken Shorba, Lemon and Coconut Flavoured Chicken Soup, Thai Chicken and Mushroom Broth . You can also find more Soups recipes like Moroccan Carrot Soup, Burnt Garlic And Zucchini Soup, Mediterranean Fish Soup, Potato And Carrot Soup.
Prep Time : 26-30 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chicken And Brown Rice Soup Recipe
Chicken 250 grams
Brown rice 1/8 cup
Salt to taste
Oil 2 tablespoons
Celery chopped 2 inch stick
Onion chopped 1 medium
Mushrooms sliced thinly 5-6
White pepper powder 1 tablespoon
Butter 2 tablespoons
Refined flour (maida) 2 tablespoons
Milk 1/2 cup
White wine 4 tablespoons
Method
Step 1
Cook brown rice with salt and one cup of water till three fourth done. Drain and keep aside. In a stockpot, combine the chicken with two cups of water. Bring to a boil, and then reduce heat to low.
Step 2
Simmer for ten to fifteen minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve. When chicken is cool, shred and keep aside.
Step 3
Heat oil in the same stockpot over medium heat and sauté celery and onion for five minutes. Add the mushrooms and cover. Cook for five minutes, stirring occasionally, until everything is tender.
Step 4
Add the reserved broth and the partially cooked brown rice to the stockpot. Add white pepper powder, salt and simmer, uncovered, for fifteen minutes. Meanwhile, melt butter in a saucepan over medium heat. Stir in the flour until smooth.
Step 5
Whisk in the milk and continue cooking until mixture is bubbly and thick. Add the broth mixture to the milk mixture, continuing to stir.
Step 6
Mix in the shredded chicken and the white wine. Allow this to heat through for about fifteen minutes. Serve hot.
