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- While waiting on the chicken thighs, cut the button mushrooms into slices, so each one still retains the shape of the mushroom…it looks nice and keeps everything chunky.
- Cut the leeks into medium slices too.
- Chop the carrot finely. There should only be small sparks of orange seen in the soup once it’s done.
- Once chicken is finished, take it out of the water and leave to cool.
- Add all the cut ingredients into the stock for 15 minutes.
- While waiting, chop your chicken thighs and discard the bones. It doesn’t need to look pretty, leave the meat in strips, chunks, whatever you fancy. Be careful, they may still be hot.
- Once the 15 minutes are over, add the rice into the water, which will now be infused with your vegetable goodness, as well as your chopped chicken.
- Reduce heat and leave for a further 15 minutes at a rolling boil.
- Season with salt and pepper to taste once done.
- Get snuggled back up and enjoy your Chicken Soup.Leave for 40 minutes.
Now, this is my fiance’s Mum’s recipe and I can never make it the same way she does but oh-my-days, does it make you feel better.
Some people prefer to leave the soup for a while before having it, they say it tastes better. If so, make it in the morning and then have it later on. It does freeze also, so don’t worry if you think you’ve made too much (you will need a big pot for this) it means the soup will last you through your horrible cold/flu. You can also reduce the ingredients to make a smaller amount.
And just so you know:
UNMC’s Stephen Rennard, M.D. conducted a study of chicken soup’s effectiveness as a cold remedy in 2000 and it was then published in the International Journal, CHEST, the Cardioplumonary and Critical Care Journal.
See its beneficial effects in our COLD/FLU HOME REMEDIES.