Soup is always good food and a big bowl of Chicken, Leek and Brown Rice Soup soothes the soul and warms the heart. When the weather begins to start to warm up — soup still sounds so good in the evenings when the temperature drops just slightly, and a sweater is still needed.
Creating a chicken broth in a big pot is always the starting point, and a little boost from a bouillon cube or spoon of chicken bouillon adds nice flavor. I like to use chicken thighs in my soup because the meat is always so tender and it shreds off the bone easily. However, you can use breast meat or a combination of breasts and thighs to create a delicious chicken soup.
Leeks are in season and they give a velvety touch to chicken soup. After a good cleaning and some slicing — just drop them into the simmering broth and watch them soften up in no time. I used celery to enhance the flavors of this soup and brown rice adds texture, and a mild nuttiness. Serve with rustic bread and good butter.
*may contain commissioned links
Ingredients
1 1/4 pounds of chicken thighs or breasts (bone-in, skin-on)
2 large carrots, peeled and cut into thirds
6 stalks celery, washed and sliced – divided
2 tablespoons chicken bouillon or 2 bouillon cubes
2 large leeks, sliced in half lengthwise and washed, cut into half moons
1/2 cup brown basmati rice
salt and pepper
(Serves 6)
To Prepare:
- In a large Dutch oven or pot, add chicken, carrots and half of celery. Add chicken bouillon, 2 teaspoons salt and 1/4 teaspoon black pepper. Fill pot with water until 3 inches below rim.
- Cook over medium heat until simmering and place lid ajar and cook for 25 minutes. Remove vegetables and chicken.
- Discard vegetables and remove skin and bones from chicken. Shred chicken into fine pieces and add back into pot of broth and continue to simmer.
- Add remaining celery and leeks to broth. Simmer for 5 minutes and add rice. Continue to cook for 30 minutes, or until rice is al dente.
- Ladle into bowls and serve. Enjoy!
No Comments