4 Serves
70 Mins
18 g
63 g
21 g
Rinse the rice thoroughly. In a large pot, combine the rice with chicken stock and a pinch of salt. Bring to a boil, then reduce heat to a simmer, cover, and cook until the liquid is fully absorbed.
Ingredients, vitamins, and health benefits
Rice
Chicken Stock
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Vitamin E
2 mg / 15 mgVitamin K
27 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
55 µg / 400 µgCalcium
79 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
114 mg / 420 mgPhosphorus
360 mg / 1,250 mgPotassium
742 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
7 g / 20 gCholesterol
55 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
In a large soup pot, melt the butter and warm the olive oil over medium heat. Add the onions and a pinch of salt, sweating them until they are soft and translucent.
Add the carrots, celery, and leeks to the pot. Sauté until the vegetables have softened.
Stir in the turmeric and cook for one minute to toast the spices.
Pour in the remaining chicken stock and bring the mixture to a gentle simmer.
Add the mushrooms, cooked chicken, and the prepared rice to the soup. Simmer until the mushrooms are tender and everything is heated through.
Season the soup with salt and freshly ground black pepper to taste, then remove from heat.
Remove the tarragon leaves from their stems, stir them into the soup, and ladle into individual bowls to serve.
Salt
Cooked Chicken Breast
Butter
Olive Oil
Onion
Carrots
Celery
Leeks
Turmeric
Mushrooms
Shimeji mushrooms
Black Pepper
Tarragon
Vitamin A
325 µg / 900 µgVitamin C
8 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
27 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
55 µg / 400 µgCalcium
79 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
114 mg / 420 mgPhosphorus
360 mg / 1,250 mgPotassium
742 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
7 g / 20 gCholesterol
55 mg / 300 mgCaffeine
0 mgNet Carbs
1
g21
g14
g
Zinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
32 µg / 55 µgAlcohol
0 g