← All recipes
Chicken, Leek, and Rice Soup
40 minutes
4 to 6
Steps
- Heat olive oil or butter over medium-high heat in a 4- to 5-quart pot. Add leeks, celery, and carrot (if using), salt, and pepper, and cook, stirring, until leeks have softened a bit, about 4 minutes. Add garlic and cook one minute more. Add broth, water, and chicken plus salt (I use 2 to 3 teaspoons of additional kosher salt for barely-salted stock) and many grinds of black 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. Use two forks to shred chicken into bite-sized pieces and return to the soup to rewarm. Adjust seasonings to taste.
- Ladle soup into bowls and finish with some herbs, lemon zest, red pepper flakes (or harissa), and serve with lemon wedges on the side.
Notes
- Note: Rice continues to expand in soup so the longer you have the soup sitting, the more porridge-y it will seem.
Originally published at smittenkitchen.com. Reproduced for personal collection.
