Chicken, Leek, and Rice Soup
Total Time: 1 hourYield: 4 Servings
Source: smittenkitchen.com
Category: Soup
Ingredients
2 tablespoons Butter2 whole Leeks (halved and sliced)
1 whole Celery Stalk (thinly sliced)
1 whole Carrot (thinly sliced)
2 cloves Garlic (minced)
4 cups Chicken Broth
2 cups Water
1 whole Rosemary Sprig
4 whole Thyme Sprigs
2 whole Bay Leaves
1 pound Chicken Thighs (boneless, skinless)
1⁄2 cup Rice
1⁄4 cup Parsley (chopped)
1 whole Lemon (juiced and zested)
2 teaspoons Salt
1⁄2 teaspoon Ground Black Pepper
Directions
- Heat butter over medium-high heat in a 4- to 5-quart pot. Add leeks, celery, carrot, 1 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring, until leeks have softened a bit, about 4 minutes. Add garlic and cook one minute more.
- Add broth, water, chicken, rosemary, thyme, bay leaves, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil. Reduce heat to medium-low and cover, simmering for 15 minutes, until chicken is very tender and cooked through.
- Remove chicken with tongs and set on a cutting board. Add rice and return the heat to a low simmer, cover with lid, and cook for 15 minutes, until rice is tender.
- Meanwhile, use two forks to shred chicken into bite-sized pieces, set aside. Remove rosemary and thyme springs plus bay leaves. Return chicken to the soup to rewarm.
- Adjust seasonings to taste. Mix in parsley and stir. Add lemon juice and zest and stir again. Serve immediately.