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
- ½-2/3 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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