?6 garlic cloves, very finely sliced (use a mandoline if possible)
?60ml neutral vegetable oil like canola or peanut
?2 tsp chilli flakes
?1 small onion, finely diced
?2 litres chicken stock
?? cup white short grain rice, rinsed
?700g skinless, boneless chicken thighs
?1 large bunch kale, about 200g of destemmed leaves, roughly shredded
?500g portabellini mushrooms, sliced
?Fresh dill for serving
?Extra virgin olive oil
?Salt and pepper, to taste
?Heat vegetable oil in a small saucepan over medium. Add garlic and cook gently until
lightly golden brown. Transfer to a small heatproof jar or bowl. Add in the chilli flakes,
stir and set aside.
?In a large pot cook the onion in a drizzle of olive oil until lightly golden.
?Pour in 2 litres chicken stock, rinsed rice, boneless chicken thighs and stir to combine. ?Simmer uncovered until the chicken is cooked through. 10-15min.
?While the chicken is cooking- sauté mushrooms until golden brown in a frying pan
with a little olive oil. Season and set aside.
?Once cooked, using tongs, transfer chicken to a board and shred meat with two forks.
?Add kale, mushrooms and shredded chicken back to the pot. Continue to simmer, stirring occasionally, until kale is just cooked and chicken is warmed through.
?Remove pot from heat. Squeeze in lemon juice and adjust seasoning.
?Serve soup in warm bowls and top with fresh dill and a generous drizzle of the garlic-chilli oil.
Mushroom, Chicken & Rice Soup Paired with Haute Cabrière Unwooded Pinot Noir
A wonderful light red that delivers on flavour and freshness. Best served chilled.
A delicate wine that compliments this delicate dish. On the nose it has a bouquet of
ripe strawberries and cherries, followed by hints of blueberries and mocha, aiding the
light savoury finish. Much like the light savoury finish to this subtle soup.
The two deliver very sophisticated flavours together.