Creamy Chicken Soup with Fresh Dill and Rice
There is nothing more comforting than a delicious bowl of hot soup that is fragrant and inviting with a colourful presentation. Voila...Chicken Soup with the freshness of dill. This soup is a real meal. Hearty even! And if you just happen to have some sourdough laying around...all the better. Get it all crispy with loads of oil on a grill plate for dinner perfection.
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- 1 brown onion peeled and halved
- 4 garlic cloves
- 1 carrot, chopped into pieces
- 2-3 stalks celery, chopped into pieces
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Litre water
- 50 Grams Chicken Stock Powder (If you are using commercial brand, please read ratio instructions) Recipe
- 500 Grams chicken thigh fillet, diced
- 150 Grams basmati or long grain rice
- 2-3 bay leaf fresh or dried
- 100 Grams Creme Fraiche (homemade) or commercial sour cream, plus some more for garnish Recipe
- 2 egg yolks
- 50 Grams fresh lemon juice
- pink salt flakes to taste BUY
- Black Pepper to taste
- Handfuls fresh dill
Place onion, garlic, carrot, celery and EVOO into the Thermomix bowl and chop 5 sec/speed 5. Scrape down and saute 10 min/Varoma/speed 1/MC off.
Add 1/2 the water and blend by bringing speed up slowly, 30 sec/speed 9.
Add remaining water, Chicken Stock Powder, chicken, rice and bay leaves. Cook 14 min/100°C/Reverse/speed 1.
Remove bay leaves.
Place sour cream, egg yolks and lemon juice into a small bowl and beat with a fork. Pour into the Thermomix bowl and blend 10 sec/Reverse/speed 3.
Taste and adjust seasoning. Serve in large bowls with more sour cream on top, and plenty of fresh dill.
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