Chicken Leek And Rice Soup

When the weather cools down, there’s nothing quite like a warm, comforting bowl of soup to soothe the soul. My Chicken Leek and Rice Soup is the perfect blend of hearty ingredients and delicate flavors, making it a favorite in my kitchen.

The tender chicken, aromatic leeks, and perfectly cooked rice come together in a light, flavorful broth that’s both satisfying and nutritious.

This soup is not only easy to make but also versatile enough to serve as a light lunch or a cozy dinner. Join me as I share how you can create this delicious, wholesome soup that’s sure to become a staple in your home.

How To Make Chicken Leek And Rice Soup?

Recipe Time

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Course: Main Course

Cuisine: American

Serves: 4

Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon
• Ladle

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast, diced
• 2 medium leeks, sliced (white and light green parts only)
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup long-grain white ricehttps://minimalistbaker.com/how-to-cook-white-rice/
• 6 cups chicken broth
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional, for serving)

Instructions

1. Prepare The Ingredients

Start by prepping all the ingredients. Slice the leeks thinly, mince the garlic, and dice the carrot, celery, and chicken breast.

2. Sauté The Vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced leeks, diced carrot, and celery. Sauté until the vegetables are softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

3. Cook The Chicken

Add the diced chicken breast to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.

4. Add The Rice And Broth

Pour in the rice and chicken broth, stirring well to combine. Add the bay leaf and season with salt and pepper to taste.

5. Simmer The Soup

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through.

6. Serve And Garnish

Remove the bay leaf before serving. Ladle the soup into bowls, and garnish with fresh parsley. For an extra touch of brightness, serve with a lemon wedge on the side.

Nutrition Facts Of Chicken Leek And Rice Soup

• Calories: 320
• Protein: 28 g
• Carbohydrates: 36 g
• Fat: 8 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 750 mg

Tips And Variations Of Chicken Leek And Rice Soup

Swap The Rice

If you’re looking to switch things up, try using wild rice or brown rice instead of white rice. These options add a nutty flavor and slightly chewier texture to the soup.

Use Rotisserie Chicken

If you’re short on time, you can use shredded rotisserie chicken instead of cooking the chicken breast from scratch. Just add it to the soup during the last 10 minutes of simmering.

Spice It Up

For a bit of heat, sprinkle in some red pepper flakes or a dash of hot sauce. This will add a nice kick to the soup without overpowering the other flavors.

Special Note

I always find that this soup tastes even better the next day after the flavors have had a chance to meld together. Just store any leftovers in the refrigerator, and reheat gently on the stove when you’re ready to enjoy another bowl.

Conclusion

Chicken Leek and Rice Soup is more than just a meal it’s a bowl of comfort that brings warmth to your day.

Whether you’re making it for yourself or sharing it with loved ones, this recipe is sure to become a staple in your kitchen. I hope you enjoy making and eating this soup as much as I do!