This Chicken & Leek Soup is made with shredded rotisserie chicken, onion, leeks, carrots, thyme, garlic, & rice simmered in broth.
A Few Ingredients Notes:
- Leeks: Use the white and light green parts of the leeks, sliced thinly. Leeks can hold quite a bit of dirt between their layers, so rinse them well after slicing.
- White Wine: A splash of dry white wine adds acidity and depth.
- Nutmeg: Just a tiny pinch adds warmth and rounds out the flavors without making the soup taste strongly of nutmeg.
Dietary Swaps:
- Gluten-Free: This soup is naturally gluten-free as long as your chicken broth and rotisserie chicken are gluten-free.
- Dairy-Free: Replace the butter with olive oil or your favorite dairy-free butter.
- Lower Carb: Replace the rice with cauliflower rice. Add it near the end of cooking so it doesn't become mushy.
- Extra Vegetables: Add chopped celery or a handful of spinach if you'd like to work in a few more vegetables.
Tips & Notes:
- Clean the leeks well. Trim off the dark green tops and root ends, slice the white and light green sections, and rinse thoroughly to remove any dirt trapped between the layers.
- Add broth as needed. The rice will absorb liquid as it cooks, so keep extra broth nearby to adjust the consistency.
- Add the chicken at the end. Since the rotisserie chicken is already cooked, it only needs to warm through.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The rice will continue absorbing broth as it sits, so add extra broth when reheating. For best results when freezing, freeze the soup before adding the rice or cook and add fresh rice after thawing.
Recipe
Chicken & Leek Soup
This Chicken & Leek Soup is made with shredded rotisserie chicken, onion, leeks, carrots, thyme, garlic, & rice simmered in broth.
Ingredients
- 2 tablespoons salted butter
- ½ yellow onion diced
- 2 leeks white and light green parts only, thinly sliced and rinsed
- 2 carrots peeled and diced
- 1 tablespoon minced garlic
- 1 teaspoon fresh thyme leaves
- ¼ cup white wine
- 8-12 cups chicken broth
- ½ cup white rice
- 1 bay leaf
- 4 cups shredded rotisserie chicken
- Pinch of nutmeg
- Salt and black pepper to taste
Instructions
- In a large soup pot or Dutch oven, melt the butter over medium heat.
- Add the diced onion, sliced leeks, and carrots. Season lightly with salt and pepper, then sauté for about 6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and fresh thyme. Sauté for another minute.
- Pour in the white wine and simmer for about 1 minute.
- Add 8 cups of chicken broth, the rice, and the bay leaf. Stir to combine.
- Bring the soup to a gentle simmer and cook for 20-25 minutes, stirring occasionally, until the rice is tender. Add more chicken broth as needed to maintain your preferred consistency.
- Remove and discard the bay leaf.
- Reduce the heat to medium-low. Stir in the shredded chicken and a pinch of nutmeg.
- Simmer for a few minutes until the chicken is warmed through.
- Taste and adjust the salt and pepper as needed. Serve warm.
Notes
- Find ingredients notes, dietary swaps, recipe variations, and more tips in the notes above.
- Nutrition information is an estimate only.
Nutrition
Calories: 290kcalCarbohydrates: 24gProtein: 25gFat: 9gSodium: 750mgFiber: 2gSugar: 4g
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Must Love Garlic says
Super easy to make and incredibly comforting!