– Serves 2-3 –
25g salted butter
2 celery sticks, thinly sliced
2 carrots, thinly sliced
1 small onion, finely chopped
2 garlic cloves, finely chopped
3 sprigs of thyme
1 tablespoon wholegrain flour
3 handfuls of brown rice
100ml white wine
700ml chicken stock – you can add a bit more if you want more liquid
Handful of flat-leaf parsley, chopped
2 chicken breasts or 3 boneless chicken thighs, already cooked (roasted, sautéed or
poached is easiest) and then shredded
3 tablespoons double cream

1. Melt the butter in a large pan and add the celery, carrots, onion, garlic, and thyme.
Cook over a moderate heat for 8 minutes, stirring often.
2. Sprinkle the flour over the vegetables and continue to cook for around 1 minute.
Stir occasionally to prevent burning and add 2 tablespoons of the stock if it seems to
be sticking too much.
3. Wash the brown rice thoroughly in a sieve under the tap and then add it to the
pan. Then add the wine, letting it simmer for 3 minutes.

4. Add in the stock, bring to a boil, and then gently simmer over a low heat for 20
minutes, stirring occasionally. You can add more stock if you feel it needs more
liquid.
5. Add the cooked chicken and parsley, then simmer for another 10 minutes, or until
the rice is cooked.
6. Take the pan off the heat and stir in the cream. Taste and season to your liking.
7. Discard the thyme sprigs and ladle the soup into bowls.