I was looking for a warm, velvety soup with leeks that was different from the typical leek soup recipes I kept reading. So I created a tasty soup that can be customized to a cook’s liking using wild rice and rotisserie chicken.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
- ¾ pound cooked rotisserie chicken, shredded
- 3 large multi-colored carrots, halved lengthwise and sliced into 1/2-inch pieces
- 1 red bell pepper, chopped
- 1 cup heavy cream
- salt and ground black pepper to taste
- 2 sprigs fresh thyme, or to taste
Instructions
- Heat olive oil in a large stockpot over medium-high heat. Add leeks, onion, and garlic. Saute until fragrant, stirring occasionally, about 5 minutes.
- Add chicken bouillon to hot water to dissolve. Add to the onion-leek mixture. Add rice and poultry seasoning. Stir well, cover, and reduce heat. Simmer, stirring occasionally, for 45 minutes.
- Add chicken, carrots, and bell pepper to the soup. Cover and continue simmering until vegetables are tender, about 30 minutes. Uncover and add heavy cream. Season with salt and pepper and garnish with thyme.
Nutrition Facts
| Calories | 426 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 6 g |
| Protein | 23 g |
| Saturated Fat | 11 g |
| Sodium | 496 mg |
| Sugars | 6 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |