Chicken and Wild Rice Soup with Leeks

I wanted a warm, silky soup that contained leeks but different than the standard leek soup recipes I kept seeing. So with the help of wild rice and rotisserie chicken, I came up with a delicious soup that can be changed up to a cook's preferences.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Calories: 426 Calories

Ingredients

• 1 cup heavy cream
• 1 large onion, chopped
• 1 tablespoon poultry seasoning
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 tablespoon extra-virgin olive oil
• 8 cups hot water
• 2 leeks - white parts only, halved lengthwise and sliced into 1/2-inch pieces
• 2 tablespoons chicken bouillon base (such as Better Than Bouillon®)
• 1 cup wild rice (such as Lundberg Wild Blend®)
• ¾ pound cooked rotisserie chicken, shredded
• 3 large multi-colored carrots, halved lengthwise and sliced into 1/2-inch pieces
• 2 sprigs fresh thyme, or to taste

Recipe Instructions

Step 1

Heat olive oil in a large stockpot over medium-high heat. Add leeks, onion, and garlic. Saute until fragrant, stirring occasionally, about 5 minutes.

Step 2

Add chicken bouillon to hot water to dissolve. Add to the onion-leek mixture. Add rice and poultry seasoning. Stir well, cover, and reduce heat. Simmer, stirring occasionally, for 45 minutes.

Step 3

Add chicken, carrots, and bell pepper to the soup. Cover and continue simmering until vegetables are tender, about 30 minutes. Uncover and add heavy cream. Season with salt and pepper and garnish with thyme.