From Smitten Kitchen
Chicken, Leek, and Rice Soup
- Time
- 40 min
- Makes
- Servings: 4 to 6
- Ingredients
- 12
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Ingredients
- 2 tablespoons olive oil or unsalted butter
- 2 large or 3 medium leeks, halved and thinly sliced
- 1 celery rib, thinly sliced
- 1 carrot stick, thinly sliced (optional)
- 2 large garlic cloves, minced
- 4 cups chicken stock or broth, preferably homemade
- 2 cups water
- 1 pound boneless, skinless chicken thighs
- 1/2 cup long-grain white rice (I used jasmine)
- Big handful chopped fresh herbs (parsley, chives, and dill are favorites here)
- Lemon zest and juice
- Red pepper flakes (I’m using Aleppo, which is milder) or harissa
The method
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