1 1/2CupsLeekssee note for washing tips, washed and sliced in half and then sliced again into half moons.
1 1/2TeaspoonsFresh Thyme
5CupsChickenTurkey or Vegetable Stock
1-2CupsWater depending on how brothy you like soup
2CupsChicken or Turkey cooked and shreddedabout 2 breasts or one turkey breast
2CupsCooked Wild Rice
Salt and Pepper to Taste
In a heavy bottomed pot or dutch oven, add the olive oil and heat over medium heat.
Add the onions and garlic and cook, stirring occasionally for about 30-60 seconds.
Add the carrots and leeks and cook for one more minute.
Pour in the stock, water and bay leaves.
Gently add the chicken so you don't splash and bring to a boil.
Turn down to a simmer and simmer for about 30 minutes.
Add the peas and rice and remove the bay leaves.
Season to taste and serve!
To clean leeks, cut off the green tops and the very end leaving you about 6-12" of leeks. I like to slice mine and then fill a bowl with water and add the leeks. The dirt will sink to the bottom and you can lift of the leeks onto paper towels to dry.refrigerate left overs for 3-4 days
Chicken Wild Rice Soup with Leeks
Amount Per Serving (1 g)
Calories 450Calories from Fat 198
% Daily Value*
Saturated Fat 6g38%
Polyunsaturated Fat 14g
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 100 Family Favorite Easy Healthy Recipes
Keyword: chicken, healhy, main dish, rice, soup, turkey, wild rice