A hearty soup meal for a crowd or an easy weeknight super.
Cook the ½ cup/125ml of Dainty Borealis Rice according to package instructions. Set aside.
In a large heavy bottom pot, heat the butter or oil over medium heat or medium high heat. When hot, add the onion, carrot, celery, garlic, and thyme, sage, and oregano. Sauté for 4–5 minutes, or until the onions wilt and the vegetables are glistening. Season with salt and pepper as desired. Add in the flour and stir to combine fully.
Using a whisk, slowly whisk in the chicken stock until the flour is fully blended in. Bring the broth to a simmer and reduce the heat to medium. Allow to cook for 5–10 minutes for the flour to fully cook out.
When the broth is thickened and smooth, stir in the cooked Dainty Borealis Rice and the cooked chicken or turkey meat. Adjust seasoning with salt and pepper and stir in the chopped parsley. Add in the cream at the end if using.
Tip: you can even skip cooking the rice separately and instead incorparte it in Step 4 but let the soup cook for about 25 minutes.
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