Best Cream of Chicken Mushroom and vegetable Soup Ever! You will keep coming back for more.. another bowl.. another mug please!

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 it’s very best! 😉
Gluten Friendly! GMO and Preservative Free! Just one Spoonful and you’re hooked!

By JennaRose winningrecipesblog.blogspot.com

Just the type of Good old Fashioned Grandmotherly Cooking we all wish for!

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:
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. Even without it, the soup tastes so rich and creamy – I would’ve added a little parsley but I never had any on hand.
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: As mine are 😉 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. Perhaps my blades are blunt. The ginger has been getting caught on them lately – Where before it never did. So I grate mine in instead 😉
Electric Woks have self regulating temperatures and act as slow cookers.

Ingredients:
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)
6 garlic cloves
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
1 bay leaf ( large)
5 ml allspice berries (whole)
Salt to taste
1/4 whole nutmeg, freshly grated or to taste

Method:
Place Chicken thighs skin side down into 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.. 7am – 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, allow 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 onions and ginger 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 onions and whizz until pureed – Add ginger onion puree to your rice in saucepan, stirring through. Cover and allow to continue simmering. – When rice, 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 garlic. Roughly chop into food processor together with celery. Close lid and chop into fine small dice or pieces as for soup mixtures. Add to pot and swish out food processor bowl with a little water, adding it back to saucepan as needed.

Chop your mushrooms into small pieces by hand or break them into small pieces and add them to your saucepan, stirring through. Close lid. Continue simmering.

Once Chicken has cooled. Debone. Discard bones and add return your meat back to saucepan. Close lid and continue simmering.

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 spices into your soup and stir through, adding salt to taste.

Finely grate some nutmeg to taste and allow to simmer a further a 30 minutes or until done.
Serve and Enjoy and I promise that you will! 🙂

Nothing better than a bowl of this on a cold, wet, rainy and windy day!

Source: My own creation.