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Chicken and Wild Rice Soup with Leeks
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Delicious chicken wild rice soup with aromatic leeks, onions, and assorted vegetables.
Ingredients:
  • 1 tablespoon extra-virgin olive oil
  • 2 leeks - white parts only, halved lengthwise and sliced into 1/2-inch pieces
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons chicken bouillon base (such as Better Than Bouillon®)
  • 8 cups hot water
  • 1 cup wild rice (such as Lundberg Wild Blend®)
  • 1 tablespoon poultry seasoning
  • 0.75 pound cooked rotisserie chicken, shredded
  • 3 large multi-colored carrots, halved lengthwise and sliced into 1/2-inch pieces
  • 1 red bell pepper, chopped
  • 2 sprigs fresh thyme, or to taste
Instructions:
  • In a large stockpot over medium-high heat, saute leeks, onion, and garlic in olive oil until fragrant, stirring occasionally, for about 5 minutes.
  • Dissolve chicken bouillon in hot water. Combine with onion-leek mixture. Mix in rice and poultry seasoning. Stir, cover, and simmer on low heat for 45 minutes, stirring occasionally.
  • Stir in the chicken, carrots, and bell pepper, then cover and simmer until the veggies are tender, around 30 minutes. Next, uncover and pour in the luxurious heavy cream. Season with a pinch of salt and pepper and top it off with a sprinkle of fresh thyme for a flavorful finish.

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