Favorite Menu Chicken and Wild Rice Soup with Leeks :: You Have To Try
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| Chicken and Wild Rice Soup with Leeks |
"I wanted a heat, silky soup that contained leeks but one of a kind than the same old leek soup recipes I saved seeing. So with the help of wild rice and rotisserie fowl, I came up with a delicious soup that may be changed up to a cook's options."
Ingredients :
- 1 tablespoon more-virgin olive oil
- 2 leeks - white components only, halved lengthwise and sliced into half-inch pieces
- 1 massive onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons fowl bouillon base (which includes Better Than Bouillon®)
- 8 cups hot water
- 1 cup wild rice (such as Lundberg Wild Blend®)
- 1 tablespoon hen seasoning
- three/4 pound cooked rotisserie bird, shredded
- three large multi-colored carrots, halved lengthwise and sliced into half of-inch portions
- 1 red bell pepper, chopped
- 1 cup heavy cream
- salt and ground black pepper to taste
- 2 sprigs fresh thyme, or to flavor
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H35M |
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- Heat olive oil in a big stockpot over medium-high heat. Add leeks, onion, and garlic. Saute until fragrant, stirring every so often, approximately five minutes.
- Add chook bouillon to warm water to dissolve. Add to the onion-leek mixture. Add rice and poultry seasoning. Stir well, cover, and reduce warmness. Simmer, stirring every now and then, for 45 minutes.
- Add chook, carrots, and bell pepper to the soup. Cover and keep simmering till greens are gentle, approximately half-hour. Uncover and upload heavy cream. Season with salt and pepper and garnish with thyme.
Notes :
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