Total Calories: 2,898 Total Weight: 5.882 kg Serves: 8 at 362 calories per 735 g serving Serves: 10 at 290 Calories per 588 g serving
Approximate water estimate in this recipe is around 4 liters for more or less a 5 liter pot of soup – depending on the consistency you like. You may add a little fresh parsley and or cream to serve – which I never added as I found it totally unnecessary! This soup tastes so rich and creamy as it is. I would’ve added a little parsley but I never had any on hand. However, even that is not necessary at all.
It is best to cook your chicken in just enough water overnight as I do but then you need to know your water amount and temperature to cook it at so that it does not dry out and burn overnight. So practise on weekends because I promise, you are going to make this soup lots! 😙 I usually cook mine at number 2 in a 5 liter Kambrook wok overnight so by morning the bones are disintegrating (crumbling) and all that good stock has been released.
This soup is ideal to puree for babies once all the bones have been removed and they will love it!
If your food processor blades are blunt, you may grate your whole ginger directly into your food processor bowl 😉
Do not chop your mushrooms in food processor – It does not do a good job. Chop your ginger into small enough pieces for your food processor blades to handle – Ginger goes in first, placed onto bottom of your food processor bowl - followed by whole garlic cloves, roughly chopped onions, carrots (roughly chopped) and lastly your roughly chopped celery, including its leaves. If you want to be fancy, reserve and finely chop your celery leaves, adding them just before serving
If you don't want wee bits of ginger floating in your soup; add only your ginger, garlic and onions (without celery and carrots) to your food processor, whiz into a puree and then toss it in with your rice to cook. Once your rice is mushy soft, you may then puree it all into a smooth cream. Once that is done, you may then chop your carrots and celery in your food processor and continue with the recipe.
Electric Woks have self regulating temperatures and act as slow cookers. I have veered away from stove-tops and do all my cooking in a wok as there is virtually no cleanup at all! Hobs are far too time consuming to clean ;)
I sometimes add a little extra allspice and cloves to taste but you may go according to your own taste. Just don't over do it or you will spoil it. Do NOT be tempted to add anything else, as this soup is just perfect as it is!
Also don't be tempted to add your rice on top of your chicken or it will slip between pieces and stick to the bottom of your saucepan. Only when your chicken is done and has been removed, may you then add your rice.
Do not add your carrots and celery), until your rice has completely softened and has been creamed. Which is easily donewith a stick or hand held blender directly in your saucepan, with heat turned off.
6 Chicken thighs or 1 whole chicken
4 liters Water – or – as needed (Approximate estimate)
170 g (136 ml) rice
2 onions (medium size)
60 g ginger, freshly chopped or grated in food processor (I include pulp and skin)
1/4 whole nutmeg, freshly grated or to taste (Optional)
Place Chicken thighs skin side down into a heavy bottomed pot, electric wok or slow cooker. I do not move my chicken at all in wok until it is done releasing all of its stock. Add water, just enough to almost cover chicken and cook on low heat all day, topping up (water) as needed or until chicken releases its stock from bones and bones are softening, crumbling or disintegrating. I simmer mine all day, approximately.. 7 am – 5 pm where it is then time to gently lift out chicken and set it aside in a bowl. Now take bowl and gently press down on top of chicken with a spatula, whilst holding it over saucepan tilting the bowl, allowing the extra juices to run back into saucepan. Set chicken aside, covered until cool enough to debone. Add rice to your saucepan together with just enough water to cover. Cook over low to medium heat, topping up as necessary. Peel and chop your ginger, whole garlic cloves and onions in food processor with metal blade on (I leave my ginger’s skin on, for extra fiber). Place your ginger on the bottom, followed by your whole garlic cloves and roughly chopped onions. Whizz all until pureed. Add ginger, garlic and onion puree to your rice in saucepan, stirring it through. Cover and allow to continue simmering. When rice, garlic, onions and ginger are tender. Turn off your heat and puree directly in saucepan with an immersion or stick blender until smooth and creamy. Peel your carrots and and roughly chop them into your food processor together with celery. Close lid and chop into a fine or small dice, as for soup mixture. Add your chopped celery and carrots to saucepan and swish out food processor bowl with a little water, adding it back to saucepan as needed. Chop your mushrooms or shred them into small pieces by hand if you have long fingernails and add them to your saucepan, stirring through. Cover with lid and continue simmering. Once Chicken has cooled. Debone. Discard bones and add your meat back to your saucepan - I just break it up with my fingers. Cover saucepan and continue to simmer. To a coffee or spice grinder add your bay leaf, torn up together with your whole measured spices – excluding nutmeg. Close machine and pulse until finely ground. Empty contents into your soup, stirring through. Season with salt to taste. Finely grate in some nutmeg to taste and allow to simmer a further 30 minutes or until done. Serve and Enjoy and I promise that tomorrow you'll be back in the kitchen making more! ;)