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All in one Meals, Chicken, Dairy Free, Dinners, Egg Free, Favourites, Gluten Free, Lunches, Soups, Thermomix, Wholefood
Creamy Chicken & Brown Rice Soup
This is a very filling soup that my family love – great for a quick winter meal. Serve with some fresh bread and a green salad, and it will feed about six people for a main meal. The soup becomes quite thick as it cools down, and could be thinned down a little more with some milk if you like. (We like it thick.)
If you have a big family, or like more veggies in your soup, you can add more chicken to the soup (leaving the peas out) and cook at Varoma temperature with the peas and lots of other veggies steaming on top – e.g. zucchini, carrot, broccoli, squash, asparagus. Place the steamed veggies in individual bowls and spoon the soup over the top.
Hope you enjoy!
Watch the “how-to” video on Instagram!
Creamy Chicken & Brown Rice Soup
Ingredients
Rice and almond flour
- 50g of raw brown rice
- 50g raw almonds
Soup
- 1 onion, halved
- 2 garlic cloves
- 1 stalk of celery, quartered
- 1 large carrot, quartered
- 30g olive oil or butter
- 300g cubed chicken
- 1 litre water (if using paste), or chicken stock
- 1 1/2 Tbsp chicken stock paste (recipe below), or omit if using chicken stock
- 100g raw brown rice
- reserved rice and almond flour
- handful fresh parsley, chopped
- 100g frozen peas
- salt and pepper to taste
Instructions
- Mill rice in Thermomix bowl 1 min/speed 9.
- Add almonds and mill 10 sec/speed 9. Remove rice and almond flour to a bowl and set aside.
- Place onion, garlic cloves, celery and carrot into TM bowl and chop 3 sec/speed 5.
- Add oil or butter and cook 3 mins/100C/speed 1.
- Add chicken and cook 3 min/100C/speed 1.
- Add water and stock paste (or chicken stock), brown rice and reserved rice and almond flour and cook for 30 mins/100C/reverse/speed 1.
- Add parsley and peas and cook another 5 mins/100C/reverse/speed 1.
- Add salt and pepper to taste (if you use stock instead of paste and water you’ll need about 2 tsp salt). Stir and serve.
Notes
Nut free version
- Replace almonds with 50g sunflower seeds, or an extra 50g of brown rice.
Grain free version
- Omit rice. At start of recipe, grind 100g almonds (or cashews) and set aside, adding back in later in the recipe. If you like you can add 150g cauliflower rice with the nut meal, and cook the soup for approx 20-25 mins. (Cauliflower rice is made by chopping cauliflower florets for 5 sec/reverse/speed 5.)
Chicken Stock Paste
Ingredients
- 300g of raw chicken
- 300g veges (leek/onion/shallots, carrot, garlic, celery, celeriac – your choice)
- few sprigs fresh herbs (rosemary, thyme, parsley)
- 1 bay leaf
- 150g coarse sea salt
- 50g white wine (or 1 tsp of apple cider vinegar)
- 1 clove and 5 coriander seeds
Instructions
- Place chicken into Thermomix bowl and chop 10 sec/speed 6.
- Add veges, herbs and bay leaf, and chop 10 sec/speed 5.
- Add salt, white wine (or vinegar), clove and coriander seeds (or ground spices).
- Cook 20 mins/Varoma/speed 2, with simmering basket on top instead of MC (to allow steam to escape).
- Replace MC and blend 1 min/speed 10.
- Use 1 Tbspn stock paste in 1 litre water for chicken stock, or to taste.
Lovely to come across your blog. I decided to make this soup because I have brown rice in the cupboard that I never use, but when I got it out it was full of what looked like maggots! Has this ever happened to you? Live on the NSW Central Coast so it doesn’t get terribly hot. Anyway, I made it with white rice instead and leftover chicken from a roast last night. Very tasty. Thanks very much.
Jo, could I replace the brown rice with quinoa do you think? If so, in the same quantities? Many thanks. Love this soup! Brady
Frillypants: Hey, that’s great! Did it work for you? Hope you liked it! 🙂
Vanessa: Maybe your rice was really old and had weevils in it? I keep all my grains/flours/nuts in my freezer to avoid weevils and mould. Glad you liked the soup 🙂
Anon: Yes, you sure can replace the rice with quinoa – same amount. It’s delish with quinoa!! 🙂
Hi Jo, I made the chicken stock as per the recipe but it tasted terrible from the 150g of salt. Is it correct 150g or a typo? Thanks!
Delicious!!
Hi Jo
We have made this recipe many, many times now. It’s a favourite in our house, our kids love it ! Just a not though I notice up further in the comments someone was clarifying about whether the stock paste was in teaspoons or tablespoons. Underneath the stock paste recipe it says to use 1 teaspoon per 500g water whereas in the soup recipe it says 2 tablespoonsof stock paste. This should be teaspoons shouldn’t it ? The first time I made it I used 2 tablespoons and it was very salty and made a note to only use one the next time which is what I use now and it’s lovely.
Debbie
Hi guys, re questions about the stock – yes, it will be salty when you make it, just like stock cubes. You really just use as much as you like, to taste. I usually use about 3 tablespoons – I like it salty 🙂 If you like less salt, start with one tablespoon and stir in more at the end if it needs it.
Jo 🙂
Hi just bought a thermomix and this was our first meal using it… It was so easy and tasted delicious !!!
Thanks
Hi Gabrielle, that’s great!! Happy Thermomixing 🙂
Hi! Very Good tip you got there! Very good for the stomach too! Tastes yummy! Thanks!
Try some healthy tips from Culinary Schools
I’d like to try making a grain-free version of this yummy soup for a Paleo friend. Do you think replacing all of the brown rice with cashews would work?
Hmmm, maybe just leave the brown rice out, use 100g almonds or cashews ground up (for the creaminess), and add extra veges/chicken? I think that would be the way to go. 🙂
Hi Jo, is it ok to use rock salt rather than sea salt? And does the quantity stay the same?
All good, just be careful not to use too much.
I know I’m a bit late to this party but wow, awesome recipe. Steamed peas, corn and green beans in the varoma and loved it – an instant favourite!
Can I omit wine from the chicken stock?? I’m yeast-free and alcohol is on my list of dietary no-no’s.
Yes definitely! Can you add a splash of white wine vinegar? If not don’t worry, it’ll be fine without. 🙂
I can not thank you enough…..after years of trying to get my kids to eat hot foods mixed together…ie not a cold platter….the soup worked!! They have been food refusers and had allergies for first 2 years of life. Now aged 5 and 7. They have never before had soup and today for lunch the whole family sat and ate the SAME THING!!!
Thank you and God bless,
Jo
Oh wow, that’s awesome!! So glad 🙂
Hi jo, Sorry to be yet another poster about the stock paste. I noticed Zoe asked about the ratio of stock paste to water and you confirmed it was 1tsp to 500g water, not 1 TBS. However, nothing was said about the fact that in the soup recipe, you have 2TBS of paste to 1 litre water. Did you mean 2 tsp?? I know you could just say “just add it to taste” but I just thought I’d ask in case it was a recipe typo that you wanted to correct (since it is a very popular recipe!… can’t wait to try it myself. Just made the concentrate tonight).
Oh sorry, I use 2 Tablespoons in the soup, but yes, just to taste. Some find that salty. 🙂
oh, duh. sorry for not reading ALL the comments properly and repeating what’s already been said… (how’d I miss that)
Made it tonight for the first time & we LOVED it!!!! Our son who is a pain when it comes to trying new things loved it to. Thanks soo much for sharing Jo 🙂
Woo hoo!! You’re welcome 🙂
Simply amazing Jo. Thank you (;
Hi Jo,
What cut of chicken do you use for the stock? Thigh or Breast?
Many thanks
Tam
Either 🙂
I’d just like to thank you for this recipe – it was a hit with my family, from my 60 year old parents, teenage sister-in-law to my seven month old son who ended up eating 2 bowls of it with his fingers and using broccoli florets to dip with.
Yippee!!! You’re so welcome 🙂 x
Ah Jo…this soup never fails. It always smells divine, and tastes even better! My second favorite thing to cook in my Thermie! 🙂
Aw thanks 🙂 What’s the first? Curious!
I made this soup for the first time 4 days ago for a girls lunch and loved it so much (as did everyone else too) that I’m doing it again for the family tonight.
Thanks Jo.
So glad to hear that Annie! 🙂
Hi – am new to themomixing and the same wonderful friend who got me onto the Thermo also got me onto your wonderful site… Have made a couple of your recipes now and loved them! Had the soup last night and it was DIVINE!!! (A little too salty for my liking but still wonderful so will use slightly less paste next time)
Debbie M
Oh yay!! Yes, just adjust to taste. 🙂 Have fun!!
Our whole family loved this soup Jo!! I love that it’s so healthy and tasty! Can’t wait to try more of your recipes.
Thanks Karla!!
Jo, we just got our TX this week and both my husband and I have been referring to your blog/recipes as our oracle, of sorts! He has been having the quick egg curry for lunch this week, and loving it! He is also going to tackle the nut butters and tonight, some almond and brown rice milk. The kids have had colds and just as I made your creamy rice and chicken soup I ended up having to take one of them to the children’s hospital. We were all so glad to come home, tired, cold and hungry to find it all cooked and piping hot. What a salve that was. Many thanks for sharing your recipes and advice.
Oh, I’m so glad my soup was a help to you all!! Hope your little one is ok now xx Thanks 🙂
Best. Soup. Ever 🙂
I love you too, Katie 😉
Hi Jo, I absolutely love this soup!! Made it four times now and it usually all gets used up super quick however I have some left in the fridge from 48 hours ago. I wouldn’t usually eat something left any longer than that but just wondered with the rice in it how long it would keep and maybe 24 hours or less in the fridge is better? Thanks
Hi, Jo, this may seem a stupid question, and I’ve troweled through commenrpts to see if anyone else has asked: Does the cubed chicken have to be cooked? I added raw and have small pink bits floating in my soup. If cooked, how much longer should I cook it please? BTW smells Devine.
What’s the first, you ask? Well…the first is your Thermomix steamed “fried” rice. It is my absolute favorite thing to cook and eat since I’ve had my Thermie. It never fails! So you are # 1 and # 2 on my faves! 🙂
This would have to be my new favourite soup! I love it Jo.
Went down a treat in this household tonight on this cold bitter evening. I added some brocollini in towards the end of cooking , as I had some in the fridge I wanted to use up. 🙂
Another hit from Quirky Cooking in our house…thanks Jo…yummo!
Delicious soup Jo!! Perfect for the cold winter days and love how it is so creamy & healthy too – thanks, you’re helping to look after my family lol
Hi Jo,
I don’t have a thermomix 🙁 but I’m going to attempt this in my normal soup making fashion as it looks so delish! My question is, can I replace the step for chicken stock paste/water with my homemade chicken bone broth?
Thanks,
Kirsty
This is the best soup! A new favourite! and so FAST!
oh my goodness, this is DELICIOUS!! thanks for sharing!!
Making my 3rd batch in 5 days, this soup is addictive! Thankyou J
This recipe looks delicious. I have a Vita Mix and wonder if the recipe could be adapted for it. I am not sure what to do with the steps that say to cook at a given temp. I know if I leave it on long enough, (approx. 6 minutes) it will heat up the food but perhaps puree it too much? Thanks.
Absolutely delicious soup!!! I added a can of creamed corn at the end with the parsley! Wowzers! Thankyou Jo!!
sooo yummy, i added a hint of chilli – onto my second bowl, its hard to stop!!
Hi Jo, what cut of chicken do you use in both the soup and stock?
Thanks
Hi Lisa, I just use thigh fillets for both. 🙂
Hi Jo, I’ve had my thermomix for a little over 4 weeks and have made this a couple of times. Tonight I decided to experiment with a low carb version of your soup. I made creamy chicken and cauliflower rice soup.I halved the water doubled the almonds and added the cauliflower rice in the last 5 minutes with the parsley. It was delicious! Thanks for the inspiration
Hi Jo
Just about to make your Creamy Chicken and Brown Rice Soup and noticed that the same recipe on the Thermi Recipe Comunity uses 150g Brown Rice, while your recipe uses 50g. I think the last and first time I made it I used your recipe would like to use the same as it was absolutely delicious.
Can you advise if the recipe community recipe is a typo and your website is correct please?
Thanks for all your work for us, I always love your recipes and hints to improve our health and cooking.
Sue
Sorry Joe just figured out the difference in the Creamy Chicken and Brown Rice Soup recipes in my question to you, from Sue (see above). Recipes are the same just ingredients listed in a different order, Sorry!!!
Sue
Hi Jo,
Wondering if you can possibly create a non-thermo version of the Chicken stock Paste at all please??
Im loving ALL your recipes so far, what did i do before i discovered you?
Felicity
Thank you Jo for another amazing recipe! I used walnuts instead of almonds as i am intolerant and it was delish!
Hi, has anyone tried freezing this recipe? Hoping to prepare it and take it camping with us 🙂
Hi Jo, I would like to make this stock concentrate and use it for my babies cooking aswell as ours but concerned about the salt, can this still be made but with no salt and will it still preserver ok? and taste ok?
Thank you 🙂
Hi Jo i have to say this is a delicous soup! my husband hates rice wont eat it unless we are at someone house and he will to be polite. he loved this soup!! Omg was i surprised mind you i didnt put it in reverse until the peas went in and just before that i whizzed it a little 🙂 thankyou x