Go Back

Comforting Chicken, Leek & Rice Soup

Cozy chicken soup with leeks, thyme, collard greens, rice, and a splash of cream.
Print Recipe
Course Soup
Cuisine American

Ingredients
  

  • 3 tablespoons unsalted butter
  • 4 cups leeks thoroughly washed and thinly sliced, white and light green parts only
  • 1 cup carrots thinly sliced
  • 1/2 cup celery finely chopped
  • 1 tablespoon garlic minced
  • 1/4 cup all-purpose flour
  • 8 cups reduced-sodium chicken broth
  • 3 cups rotisserie chicken shredded
  • 1 tablespoon fresh thyme chopped, plus more for garnish
  • 4 cups collard greens chopped
  • 2 cups cooked white rice
  • 1/2 cup heavy cream
  • 1 tablespoon kosher salt
  • 1/4 teaspoon black pepper

Instructions
 

  • In a large Dutch oven over medium heat, melt the butter.
  • Add the leeks, carrots, celery, and garlic. Cook, stirring often, until softened and fragrant, about 5 minutes.
  • Sprinkle the flour over the vegetables and stir constantly until the raw flour smell disappears, about 1 minute.
  • Increase the heat to medium-high. Slowly add the chicken broth, then stir in the shredded chicken and thyme. Bring to a boil.
  • Reduce the heat to medium-low and simmer until the flavors meld and the soup thickens slightly, about 10 minutes.
  • Add the collard greens and cook until just tender, about 5 minutes.
  • Remove the pot from the heat. Stir in the cooked rice, heavy cream, salt, and black pepper until well combined.
  • Taste and adjust seasoning as needed. Serve warm, garnished with extra fresh thyme.