This comforting creamy soup is a warm hug in a bowl! With tender chicken, sweet leeks, and fluffy rice, it’s perfect for chilly days.
I love how easy it is to make—just simmer everything together and enjoy the delicious smell filling the kitchen. Who can resist a cozy soup like this? 😊
Key Ingredients & Substitutions
Leeks: These are the stars of the soup! They add a sweet, mild flavor. If leeks aren’t available, you can substitute with green onions or a small amount of chopped onion, but the taste will differ slightly.
Chicken: Using rotisserie chicken can save time and adds great flavor. If you prefer to poach your own, simply cook boneless chicken breast in the broth for a more homemade touch. Shredded leftover chicken works well too!
Heavy Cream: For a lighter soup, half-and-half is a perfect substitute. If you need a dairy-free option, coconut milk can add creaminess, although the flavor will change a bit. Silken tofu blended until smooth is another option!
Thyme: Dried thyme is convenient, but fresh thyme has a brighter flavor. If you don’t have thyme, try using herbs like oregano or basil, but keep in mind they’ll alter the taste somewhat.
How Do You Get the Best Flavor from Leeks?
Cleaning leeks properly is crucial. They often hold dirt between their layers. Cut them lengthwise and rinse each layer under running water for the best results.
- Start by trimming the dark green tops and roots, then slice the leeks in half lengthwise.
- Rinse each half under cold running water, fanning out the layers to dislodge any dirt.
- Slice the cleaned leeks into thin half-moons before adding them to the pot.
How Can You Ensure Your Soup Is Creamy Without Curdling?
The key to a creamy texture is adding the cream at the right moment. After adding it to the soup, don’t let it boil. Heat it just until warm to keep that silky consistency.
- Lower the heat before stirring in the cream.
- Gently heat the soup to warm it through—this avoids curdling, which can happen if the cream boils.
Enjoy making your creamy leek, chicken, and rice soup! It’s a cozy dish that’s perfect for chilly days.
How to Make Creamy Leek, Chicken, and Rice Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons butter
- 3 medium leeks, white and light green parts only, cleaned and sliced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 ½ cups cooked chicken, shredded (rotisserie or poached)
- 1 cup cooked white rice
- 1 cup heavy cream (or half-and-half for lighter soup)
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- Juice of ½ lemon (optional, for brightness)
- Bread slices, to serve
How Much Time Will You Need?
This comforting soup takes about 15 minutes to prepare and 30-40 minutes to cook, making a total of approximately 50-55 minutes from start to finish. Perfect for a cozy evening meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Once melted, add the sliced leeks, carrots, and diced celery. Cook while stirring occasionally until the vegetables are softened and fragrant, about 7-10 minutes. They should be tender but not browned!
2. Add the Aromatics:
Now, add the minced garlic and thyme to the pot. Sauté for another minute, allowing the garlic to become aromatic. This step blooms the spices and enhances their flavors!
3. Bring in the Broth:
Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to low and let it simmer until the vegetables are very tender, which will take about 15-20 minutes.
4. Mix in Chicken and Rice:
After the vegetables are tender, stir in the shredded chicken and cooked rice. Let everything heat through for about 5 minutes. This combines all the tasty flavors together!
5. Add the Cream:
Lower the heat once more and gently stir in the heavy cream. Be careful not to allow the soup to boil after adding the cream, as this can cause it to curdle. Just warm it gently to get that creamy consistency!
6. Season to Taste:
Add the chopped parsley, salt, and freshly ground black pepper to the soup. Stir well and taste it to adjust the seasonings as needed.
7. Brighten it Up:
If you like a bit of brightness, squeeze in the juice of half a lemon, adding a little at a time and tasting until it reaches your desired flavor. It complements the creaminess perfectly!
8. Serve and Garnish:
Ladle the warm soup into bowls, garnish each with extra parsley and a sprinkle of black pepper. It’s all in the details!
9. Enjoy with Bread:
Serve your delicious creamy leek, chicken, and rice soup with slices of crusty bread on the side for dipping. Enjoy every comforting bite!
Happy cooking and enjoy your comforting bowl of soup!
Can I Use Different Types of Chicken in This Soup?
Absolutely! You can use any cooked chicken you have, whether it’s shredded rotisserie chicken, poached chicken breast, or even turkey. Just make sure it’s pre-cooked before adding it to the soup.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half works great. For a dairy-free alternative, try using coconut milk or a blend of silken tofu and vegetable broth for creaminess without the dairy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup on the stove over low heat, stirring occasionally to maintain its creamy texture.
Can I Add Extra Vegetables?
Yes! Feel free to bulk up the soup with other vegetables like peas, spinach, or zucchini. Just be mindful of cooking times; add them according to how long they take to tenderize.
