This creamy soup is a warm hug in a bowl! Made with tender chicken, fresh leeks, and fluffy rice, it’s hearty and satisfying.
Nothing beats a cozy soup when you need comfort food. I could sip on this all day, and let’s be real, I often do! 🍲
The best part? It’s super easy to whip up after a long day. Just cook, stir, and enjoy! Perfect for chilly evenings. 🥣
Key Ingredients & Substitutions
Leeks: Leeks add a gentle onion flavor. Make sure to clean them well, as dirt can hide in layers. If not available, you could use onions or green onions as a substitute.
Rice: Long grain white rice helps to keep the texture light. If you’re short on time, quick-cooking rice or even brown rice can work in a pinch, but adjust the cooking time accordingly.
Chicken: Cooked chicken adds protein and makes this soup hearty. You can use rotisserie chicken for ease or leftover chicken from meals. Tofu or white beans are great alternatives for a vegetarian option.
Milk/Cream: Whole milk gives a creamy texture, while heavy cream makes it richer. If you’re looking to lighten it up, use half-and-half or even a plant-based milk like almond or oat milk, although it may slightly change the flavor.
What’s the Best Way to Sauté Vegetables for This Soup?
Sautéing vegetables boosts their flavor and creates a base for a delicious soup. Here’s how to get it just right:
- Start by heating olive oil or butter in the pot over medium heat until it’s shimmering.
- Add your leeks, carrots, and celery first. Cook for about 5-7 minutes, stirring occasionally until they’re soft.
- Then, mix in the garlic and cook for another minute before adding mushrooms (if using). They should be tender but not soggy.
Taking your time here makes a big difference in flavor, so don’t rush this step!
How to Make Creamy Leek, Chicken, and Rice Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 3 large leeks, cleaned and sliced (white and light green parts only)
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 cup white mushrooms, sliced (optional)
- 1 cup cooked chicken breast, shredded or chopped
- 1 cup long grain white rice (uncooked)
- 6 cups chicken broth
- 1 cup whole milk or heavy cream
- 2 teaspoons fresh dill, chopped (plus extra for garnish)
- Salt and black pepper, to taste
- 1 tablespoon fresh lemon juice (optional, for brightness)
How Much Time Will You Need?
You’ll need about 10 minutes to prepare the ingredients and roughly 30 minutes for cooking. In total, plan for about 40 minutes to enjoy your delicious soup!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil or butter in a large soup pot over medium heat. Once it’s nice and hot, toss in the sliced leeks, diced carrots, diced celery, and minced garlic. Sauté all these beautiful vegetables together until they soften up, which should take about 5-7 minutes. Stir occasionally to avoid burning!
2. Add Mushrooms:
If you’re using mushrooms, add them to the pot now. Cook for another 3-4 minutes until they’re tender and add a lovely depth of flavor to your base.
3. Toast the Rice:
Next, stir in the uncooked rice with the sautéed vegetables. Let it cook for 1-2 minutes, lightly toasting it and allowing those wonderful flavors to blend together.
4. Pour in Chicken Broth:
Now it’s time to pour in the chicken broth! Increase the heat to high and bring the mixture to a boil, then reduce the heat to a simmer once boiling.
5. Cook the Soup:
Let your soup simmer for about 15-18 minutes, or until the rice is tender and ready to eat. Stir occasionally to make sure nothing sticks to the bottom of the pot.
6. Add Chicken, Milk, and Dill:
Once the rice is just right, add the cooked chicken pieces, milk (or cream), and fresh dill to the pot. Gently stir everything together so it’s well combined.
7. Final Touch:
Allow the soup to heat through for an additional 5 minutes. Taste it and adjust with salt and pepper if needed. And if you want a little brightness, feel free to stir in the lemon juice!
8. Serve and Enjoy!
Serve your creamy leek, chicken, and rice soup hot, garnished with a lovely sprig of fresh dill for a beautiful finish. Enjoy the comforting taste of this delicious dish!
Can I Use Frozen Chicken in This Recipe?
Absolutely! If using frozen chicken, make sure to thaw it completely first. You can do this overnight in the fridge or quickly by submerging the sealed chicken in cold water for a couple of hours. Once thawed, cook it as directed in the recipe.
How Can I Store Leftover Soup?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing it for up to 3 months. Just be sure to leave some space in the container, as the soup will expand when frozen. To reheat, thaw in the fridge overnight, then warm it gently on the stove or in the microwave.
Can I Make This Soup Vegetarian?
Yes, you can make this soup vegetarian! Substitute the chicken with chickpeas or additional vegetables like diced potatoes or zucchini. Use vegetable broth instead of chicken broth and opt for plant-based milk, such as almond or soy milk, for a creamy finish.
What Is the Best Way to Serve This Soup?
This soup is delicious on its own, but you can elevate the serving by pairing it with crusty bread for dipping or alongside a fresh salad. It’s a comforting meal that’s perfect for chilly days!
