Chicken and Leek Soup
This Chicken and Leek Soup combines a buttery base of leeks, carrots, and celery, tender shredded chicken, long grain rice, and a bright hit of lemon at the end that brightens the entire soup. It's simple, and deeply comforting.
Servings: 4 people
Calories: 499kcal
Ingredients
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 3 large leeks cleaned well and thinly sliced
- 2 carrots diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 8 cups chicken broth
- 1 ½ pounds chicken breasts
- 2 bay leaves
- 1 Tablespoon lemon juice
- 2 Tablespoons chopped fresh parsley
- ½ cup long grain rice
Instructions
- In a large Dutch oven or soup pot, melt the butter with olive oil over medium heat. Add leeks, carrots, and celery. Cook for 8 to 10 minutes until softened and fragrant. Add garlic and cook for 1 minute more.
- Stir in salt, pepper, thyme, and rosemary.
- Pour in chicken broth and add chicken plus bay leaves. Bring to a gentle boil, then reduce heat and simmer partially covered for 25 to 30 minutes until the chicken is tender.
- Remove the chicken from the pot and shred with two forks. Return the shredded chicken to the soup. Add rice and cook until al dente.
- Stir in heavy cream if using. Add lemon juice and parsley. Taste and adjust seasoning as needed.
- Serve warm with crusty bread or buttered toast.
Notes
Store leftover chicken and leek soup in the fridge for up to 4 days.
Nutrition
Calories: 499kcal | Carbohydrates: 39g | Protein: 49g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 1019mg | Potassium: 1366mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6707IU | Vitamin C: 18mg | Calcium: 108mg | Iron: 4mg