Sunwhite

Creamy chicken rice soup

Prep time

15min

Cook time

60min

Almost every cuisine in the world features a chicken soup recipe – and with good reason. This version has a rich and creamy broth making it filling and delicious at the same time.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 1 tbsp Olive Oil

  • 300 g Skinless Chicken Thighs (cut into 1-inch chunks)

  • Kosher Salt And Freshly Ground Black Pepper

  • 2 tbsp Unsalted Butter

  • 3 clove Garlic (minced)

  • 8 oz Cremini Mushrooms (thinly sliced)

  • 1 Onion (diced)

  • 3 Carrots (peeled and diced)

  • 2 stalk Celery (diced)

  • ½ tsp Dried Thyme

  • ¾ cup Sunwhite Medium Grain Rice (uncooked)

  • ¼ cup All-Purpose Flour

  • 4 cup Chicken Stock

  • 1 Bay Leaf

  • ½ cup Half And Half (Equal parts of milk and cream)

  • 2 tbsp Fresh Parsley Leaves (chopped)

  • 1 sprig Rosemary

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Creamy chicken rice soup

Method

  • Heat up aromatic olive oil in a generously-sized stockpot on medium heat. Season succulent chicken thighs with a pinch of salt and pepper and give them a quick sizzle until they're perfectly golden, around 2-3 minutes. Set them aside and keep them warm

  • Time to get saucy! Melt a luscious pat of butter and add in a colorful and flavorful medley of garlic, mushrooms, onion, carrots, and celery. Cook them to tender perfection, stirring occasionally, for around 3-4 minutes. Add a sprinkle of fragrant thyme and cook for another minute.

  • Whisk in flour until it turns a tantalizing light brown hue. Pour in chicken stock, add a bay leaf, and toss in the seared chicken thighs. Keep whisking until the broth slightly thickens, around 4-5 minutes.

  • Add in some fluffy rice and give it a good stir.

  • Time to get creamy! Add in a dash of half and half and heat it through for around 1-2 minutes. Season it with some salt and pepper to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.

  • It's time to feast like royalty! Serve the soup immediately, garnished with a burst of fresh parsley and rosemary.

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