Once again, we have found a winner in our house! This is January’s recipe share. This was made by a friend of ours and the kids liked it so much that she gave them some more to eat again later! I even used it as a warm breakfast for myself one morning. There is no originality in this – its taken right straight from: chicken, leek, and rice soup – smitten kitchen. The whole idea is not to pretend I have a shred of kitchen savvy-ness… but rather to share our wins with you! And this is a win for January!! (Also a win for our gut as we use home made bone broth!)
SERVINGS: 4 TO 6 TIME: 40 MINUTES SOURCE: SMITTEN KITCHEN
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 (mine is homemade)
2 cups water
1 pound boneless, skinless chicken thighs
1/2 cup long-grain white rice ***
Big handful chopped fresh herbs (parsley, chives, and dill are favorites here)
Lemon zest and juice
Red pepper flakes
***Use any kind of rice you have, just adjust the cooking time as directed on the package for stovetop cooking
Heat olive oil or butter over medium-high heat in a 4- to 5-quart pot. Add leeks, celery, and carrot (if using), salt, and pepper, and cook, stirring, until leeks have softened a bit, about 4 minutes. Add garlic and cook one minute more. Add broth, water, and chicken plus salt (I use 2 to 3 teaspoons of additional kosher salt for barely-salted stock) and many grinds of black pepper and bring to a boil. Reduce heat to medium-low and cover, simmering for 15 minutes, until chicken is very tender and cooked through. Remove chicken with tongs and set on a cutting board. Add rice and return the heat to a low simmer, cover with lid, and cook for 15 minutes, until rice is tender. Use two forks to shred chicken into bite-sized pieces and return to the soup to rewarm. Adjust seasonings to taste.
Ladle soup into bowls and finish with some herbs, lemon zest, red pepper flakes (or harissa), and serve with lemon wedges on the side.
Note: Rice continues to expand in soup so the longer you have the soup sitting, the more porridge-y it will seem.
ENJOY! Let us know if you tried this and what you think next time you are into the office!