CHICKEN, MUSHROOM AND WILD RICE SOUP

• porsi: Serves 8-10

Bahan-bahan

Knob of butter

200g chestnut mushrooms, sliced

900g chicken thighs

Salt and black pepper

2 tbsp olive oil

1 large onion, finely chopped

3 carrots, peeled and finely chopped

2 celery stalks, finely chopped

2 bay leaves

1½ tbsp fresh thyme leaves

4 garlic cloves, crushed

250g wild rice, or a blend of wild rice and basmati

2.8L chicken stock

4 tbsp fresh parsley, chopped

Petunjuk

1 Heat the butter in a large pot over a medium-high heat. Add the mushrooms and cook for 4-5 minutes until browned, stirring occasionally. Use a slotted spoon to transfer to a bowl and set aside.

2 Pat the chicken thighs dry with kitchen paper and season with salt and pepper. Heat the oil in the same pot over a medium-high heat. In a single layer (working in batches if necessary), sear the chicken thighs for 3-4 minutes per side until dark golden brown.

3 Remove the chicken from the pan and discard the skins. Pour off all but two tablespoons of fat from the pan and return to a medium heat.

4 Cook the onion in the chicken fat for 3-4 minutes until soft.

5 Add the carrots, celery, bay leaves and thyme and cook for another 2-3 minutes, then add the garlic and cook for one minute longer. Season with salt and black pepper. Add the rice and stir for 1-2 minutes.

6 Turn the heat to high and add the stock, using a wooden spoon to scrape any sticky bits from the bottom of the pot. Reduce the heat to medium-low and cover with a lid. Simmer for 25-30 minutes until the chicken is completely cooked throughout and the rice is tender.

7 Use a slotted spoon to transfer the chicken thighs to a plate. Remove the bones, then shred the meat and return to the pot.

8 Stir in the parsley and season to taste.