Just right for those cold winter months!
This Soup is so delish! One bowl is just never enough!
Good old-fashioned Homestyle Cooking – Simply at its very best! 
Gluten Friendly! GMO, Dairy, and Preservative Free! Just one Spoonful and you’re hooked!
Good old Fashioned - Nostalgic - Grandmotherly Cooking. Better it does not get! .. That, I promise! 😙
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
Notes:
- If your chicken thighs are large, to economize, you may use 3 instead of 6. In this case, follow the recipe using the same amount of ingredients. If you like a meatier soup - go with the 6 thighs.
- The 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 add as I find 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 to almost cover, overnight in a slow-cooker or electric wok with self-regulating temperature as I do. Learn your correct water amount and cooking temperature so that it does not dry out and burn overnight. Practice on weekends because I promise, you are going to make this soup lots! 😙 I usually cook mine at number 2 in a 5-liter Electric Wok overnight, so by morning the bones are disintegrating (crumbling) and all that good stock has been released.
- This soup is ideal for babies, too, once all the bones have been crumbled and pureed - 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 a food processor – It does not do a good job. I just finely shred them with my long fingernails.😉
- 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😉
- You may leave out the spice mixture for small children, as it is optional. 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, onions, and ginger have completely softened and have been creamed - easily done with a stick or handheld immersion blender directly in your saucepan, with the heat turned off.
Ingredients:
6 Chicken thighs (You may use 3 large)
4 liters of Water – or – as needed (Approximate estimate)
170 g (136 ml) rice
2 onions (medium size)
60 g ginger, freshly chopped or grated in a food processor (I include pulp and skin)
6 garlic cloves or to taste
132 g (2 small-medium) carrots
1 stick celery, including leaves
50 g mushrooms, broken into small pieces
5 ml black peppercorns, whole
3 cloves or to taste
1 bay leaf ( large)
5 ml allspice berries (whole), or to taste
Salt to taste
1/4 whole nutmeg, freshly grated or to taste (Optional)
Method:
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 a wok or slow cooker until it is done releasing all of its stock.
Add water, just enough to almost cover the chicken, and cook on low heat all day, topping up (water) as needed or until your chicken releases the stock from its bones and the bones are softening, crumbling, or disintegrating and your chicken has reached a lovely golden brown color from sizzling its own fats.
I simmer mine all day, approximately.. 7 am – 5 pm when it is then time to gently lift out the chicken and set it aside in a bowl. Now take the bowl with the chicken, and gently press down on top of the chicken with a spatula, while tilting it over the saucepan allowing the extra juices to run back into your saucepan or wok. Set chicken aside to allow cooling before deboning.
Add rice to your saucepan together with just enough water to cover. Cook over low to medium heat, topping up as necessary.
Add water, just enough to almost cover the chicken, and cook on low heat all day, topping up (water) as needed or until your chicken releases the stock from its bones and the bones are softening, crumbling, or disintegrating and your chicken has reached a lovely golden brown color from sizzling its own fats.
I simmer mine all day, approximately.. 7 am – 5 pm when it is then time to gently lift out the chicken and set it aside in a bowl. Now take the bowl with the chicken, and gently press down on top of the chicken with a spatula, while tilting it over the saucepan allowing the extra juices to run back into your saucepan or wok. Set chicken aside to allow cooling before deboning.
Add rice to your saucepan together with just enough water to cover. Cook over low to medium heat, topping up as necessary.
Chop your ginger into small enough pieces for your food processor blades to handle, I leave my skin on for extra fiber. Using your metal blade attachment – Ginger goes in first, placed onto the bottom of your food processor bowl - followed by whole garlic cloves, and lastly your roughly chopped onions. Now give it all a good whizz until you have a puree.
Once your Chicken has cooled, debone it and set it aside.
Add ginger, garlic, and onion puree to your rice together with your crumbled chicken thigh bones, I just crumble them in with my fingers into my saucepan/wok, stirring it through.
Cover and allow to simmer until your rice is mushy soft, and your onions, garlic, and ginger are tender.
With an immersion blender, cream your rice, crumbled chicken bones, onion, ginger, and garlic mixture until smooth and creamy.
Peel your carrots and add them roughly chopped to your food processor bowl together with your chopped celery. Close the lid and whizz until you have a fine small dice, as for soup mixtures. Add your chopped celery and carrots to your saucepan. Swish out your food processor bowl with a little extra water, adding it back to the saucepan.
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 a lid and continue simmering.
To a coffee or spice grinder, add your bay leaf, torn up, together with your measured spices, whole – excluding nutmeg. Close the machine and pulse until finely ground.
Empty your ground spice contents into your soup, stirring through. Season with salt to taste.
Empty your ground spice contents into your soup, stirring through. Season with salt to taste.
Finely grate in some nutmeg to taste and allow to simmer for a further 30 minutes or until done.
Serve and Enjoy! And I promise, tomorrow you'll be back in the kitchen making more!
Enjoy!
Nothing better than a bowl of this on a cold, wet, rainy, and windy day!
Source: This is my own creation.