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Nourishing and comforting on cold days, this soup is a family favourite, and it's also a great option to help support mood and mental wellbeing, which is always useful in January.

Brown rice delivers B-vitamins, while chicken is a source of protein, which helps make neurotransmitters for the brain, as well as selenium, which can cheer us up and help our mental function. What’s more, the Chinese have been using celery to treat anxiety for thousands of years.


Takes around 40 minutes | 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
  • 150ml white wine 
  • 3 handfuls of brown rice, washed 
  • 800ml chicken stock or bone broth – you can add a bit more if there doesn’t seem to be enough liquid
  • Handful of flat-leaf parsley, chopped
  • 2 chicken breasts or large thighs, already cooked (roasted, sautéed or poached is easiest) and shredded
  • 2-4 tablespoons double cream 
  • Pinch sea salt and pepper 


1. Melt the butter in a large pan and add the celery, carrots, onion, garlic, seasoning and fresh thyme. Cook over a moderate heat for 8 minutes, stirring often.
2. Sprinkle the flour over the vegetables and continue to cook for around 2 minutes. Stir occasionally to prevent burning (add a dash of stock if it's sticking). Add in the wine and let it bubble for another minute. 
3. Wash the brown rice thoroughly in a sieve under the tap and then add it to the pan, gradually stirring in the stock and water. Bring to a boil, and then gently simmer over a low heat for 20 minutes, stirring occasionally. If you need a little more stock for a more liquid results then add this slowly to your liking. 
4. Add the cooked chicken and parsley, then simmer for another 10 minutes, or until the rice is cooked.
5. Take the pan off the heat and stir in the cream - try adding 2 TBSPs and then you can add more to taste. 
6. Discard the thyme sprigs and ladle the soup into bowls.
Recipe taken from The Happy Kitchen, by Rachel Kelly and Alice Mackintosh. Published by Shortbooks. 
Disclaimer: As with all information on Equi London, this information is not a substitute for medical advice. No one diet or supplement regime works for everyone and you should always seek help from a GP and registered health expert before making changes to your diet, or before introducing any supplements. 


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