Chicken, Leek and Brown Rice Soup – Recipe! Image 1
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Chicken, Leek and Brown Rice Soup – Recipe!

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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.

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Chicken, Leek and Brown Rice Soup – Recipe! Image 2


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)

Chicken, Leek and Brown Rice Soup – Recipe! Image 3

To Prepare:

  1. 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.
  2. Cook over medium heat until simmering and place lid ajar and cook for 25 minutes.  Remove vegetables and chicken.
  3. 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.
  4. 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.
  5. Ladle into bowls and serve.  Enjoy!






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