Chicken Leek And Rice Soup
Equipment
- 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 rice
- 6 cups chicken broth
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- Lemon wedges optional, for serving
Instructions
Prepare The Ingredients
- Start by prepping all the ingredients. Slice the leeks thinly, mince the garlic, and dice the carrot, celery, and chicken breast.
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.
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.
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.
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.
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.
Notes
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.