Ingredients for - Chicken and Wild Rice Soup with Leeks
2.
Leeks - white parts only, halved lengthwise and sliced into 1/2-inch pieces 2
5.
Chicken bouillon base (such as Better Than Bouillon®) 2 tablespoons
7.
Wild rice (such as Lundberg Wild Blend®) 1 cup
9.
Cooked rotisserie chicken, shredded ¾ pound
10.
Multi-colored carrots, halved lengthwise and sliced into 1/2-inch pieces 3 large
How to cook deliciously - Chicken and Wild Rice Soup with Leeks
1 . Stage
Heat olive oil in a large stockpot over medium-high heat. Add leeks, onion, and garlic. Saute until fragrant, stirring occasionally, about 5 minutes.
2 . Stage
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.
3 . Stage
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.
Recipe information
Cooking:
15 min.
Servings per container:
6
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