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.

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.

Per Serving: 426 calories; protein 22.6g; carbohydrates 36g; fat 22.2g; cholesterol 97.2mg; sodium 496.2mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces instead of being cooked whole , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.