Ingredients and Weight:
- 2 tablespoons unsalted butter
- 2 large leeks, white and light green parts only, chopped (about 2 cups)
- 4 carrots, peeled and chopped (about 2 cups)
- 4 ribs celery, chopped (about 2 cups)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 cup uncooked wild rice
- 1 cup shredded rotisserie chicken meat
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large pot or Dutch oven over medium heat, melt butter. Add leeks, carrots, celery, garlic, thyme, salt, and pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.
- Add chicken broth, chicken breasts, and wild rice. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
- Remove chicken breasts from the pot and shred them. Return shredded chicken and rotisserie chicken meat to the pot.
- Continue simmering until rice is tender, about 30 more minutes.
Nutritional Information:
- Calories: 300
- Protein: 25 grams
- Fat: 15 grams
- Carbohydrates: 25 grams
- Fiber: 5 grams
Dish Characteristics:
- Creamy and comforting soup with a rustic flavor
- Packed with tender chicken, flavorful vegetables, and wild rice
- Perfect for a cold winter night or a quick and healthy lunch
User Comments:
- "This soup is absolutely delicious! The combination of flavors is so rich and satisfying."
- "I love that it's made with wild rice. It gives the soup a nutty and earthy taste."
- "I added some chopped fresh parsley at the end and it really brightened up the soup."
Special Precautions and Tips:
- If you don't have wild rice, you can substitute it with brown rice or quinoa.
- To make the soup vegetarian, omit the chicken and use vegetable broth instead.
- For a thicker soup, add a cornstarch slurry (equal parts cornstarch and water) and bring to a simmer until desired consistency is achieved.
