- 4 cloves garlic, crushed
- thumb size piece of ginger, finely chopped
- thumb size piece of fresh turmeric, grated (alternatively, you can use 1 tbsp turmeric powder)
- 4 carrots diced into small cubes
- ½ bunch celery diced into small cubes (approx 5 stalks)
- 1 leek sliced finely (white and light green part only)
- 1 onion finely diced
- 200g shiitake mushrooms finely chopped
- 3-4 cups chicken stock (freshly made is best)
- 1 cup of washed and uncooked brown rice
- the meat off 1 whole chicken, shredded (you can cook your own or buy pre cooked)
- Using a large deep pan over a medium to high heat, add a decent drizzle of olive oil, the garlic, leek and onion, sauté until soft and fragrant (roughly 4 minutes).
- Add the ginger, turmeric and mushrooms and cook, stirring often for a further 3 minutes or until mushrooms begin to soften.
- Add the carrot and celery and cook for a few minutes, stirring everything together nicely.
- Reduce the temperature to a low-medium heat, add the uncooked rice and stock and simmer for 10 minutes with the lid off, stirring occasionally.
- Place the lid on and continue to simmer until the veg are soft and the rice is cooked through, stirring every 5 minutes or so. This usually takes about an hour.
- Once the veg have softened and the rice is cooked through, add water if required, I usually add 1 or 2 cups of boiling water at this stage (you can do this according to how you like your soup, I enjoy mine as per the photo).
- Add the shredded chicken, stir through and warm. Season with salt and pepper and enjoy!
This soup will keep in the fridge for 3-4 days and freezes really well for up to 3 months.