Chicken and Wild Rice Soup with Leeks Best Dishes

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Chicken and Wild Rice Soup with Leeks

"I wanted a heat, silky soup that contained leeks but different than the standard leek soup recipes I saved seeing. So with the help of untamed rice and rotisserie fowl, I came up with a delicious soup that can be modified as much as a prepare dinner's possibilities."

Ingredients :

1 tablespoon more-virgin olive oil
2 leeks - white components simplest, halved lengthwise and sliced into half-inch portions
1 massive onion, chopped
four cloves garlic, minced
2 tablespoons chicken bouillon base (consisting of Better Than Bouillon®)
8 cups warm water
1 cup wild rice (consisting of Lundberg Wild Blend®)
1 tablespoon chicken seasoning
3/4 pound cooked rotisserie chook, shredded
3 massive multi-coloured carrots, halved lengthwise and sliced into half of-inch portions
1 crimson bell pepper, chopped
1 cup heavy cream
salt and floor black pepper to flavor
2 sprigs sparkling thyme, or to flavor

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H35M

Heat olive oil in a huge stockpot over medium-high warmth. Add leeks, onion, and garlic. Saute until aromatic, stirring on occasion, about five mins.
Add chook bouillon to warm water to dissolve. Add to the onion-leek mixture. Add rice and fowl seasoning. Stir nicely, cover, and decrease warmness. Simmer, stirring from time to time, for forty five minutes.
Add chicken, carrots, and bell pepper to the soup. Cover and continue simmering until greens are gentle, about 30 minutes. Uncover and upload heavy cream. Season with salt and pepper and garnish with thyme.

Notes :

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