Chicken and rice soup

Recipe from: 6/1/1999 12:00:00 AM
Ingredients 8
Servings 8


  • 560
    American rice
  • 65
    butter or margarine
  • 250
    fresh button mushrooms, sliced
  • 2
    onions, finely chopped
  • 2
    each chicken thighs and drumsticks
  • 125
    dry sherry
  • 2
    chicken stock
  • 15
    chopped fresh thyme


1. Cook rice in a large saucepan of salted boiling water, according to instructions on the packet. 2. Meanwhile, melt butter and add mushrooms and onions. Sauté until mushrooms begin to brown, about 8 minutes. Remove and keep warm. 3. Add chicken pieces to pan and brown. 4. Add sherry, return mushroom and onion mixture to pan and simmer for 2 minutes. Add stock and thyme and simmer for a further 45 minutes. 5. Mix rice into soup. Simmer for 15 minutes. Season to taste with salt and pepper. Serve hot. .

Read more on: starch  |  soup

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