Easy to prepare and nourishing, this straightforward, family-friendly soup recipe uses boneless chicken thighs and white rice. Ready in just an hour, it doesn't need to simmer all day for a full flavor that gets a little extra panache when topped with sharp, grated cheese.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium saucepan over medium-high. When butter is melted, add leeks, carrots, and celery; cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add stock, chicken thighs, and rice; bring to a boil, then reduce heat to low and simmer until vegetables and rice are tender and chicken is cooked through, about 14 minutes. Remove from heat. Transfer chicken to a plate and let cool slightly. Cover soup partially with a lid. When chicken is cool enough to handle, shred into bite-size pieces. Return to soup and cook just until warmed through, about 1 minute. Serve soup with cheese and parsley.

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Reviews (4)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 1.0 stars
04/15/2020
The beginning of the recipe speaks of 3 tablespoons of extra-virgin olive oil. The beginning of the directions speaks of "when butter melts" . Are we using butter or are we using olive oil? No salt? Please clarify thank you
Rating: 1.0 stars
04/15/2020
Recipe starts out with extra virgin olive oil. The beginning of the instructions speaks of "when butter is melted". Are we using olive oil *and* butter? Are we using butter instead of olive oil? Is butter a typo? I'd love to make this soup but I need clarification thank you.
Rating: Unrated
09/11/2008
Where is the rest of this recipe??
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Rating: Unrated
06/13/2008
You've had 5 months to complete the directions as asked. Why can't this be fixed?????
Rating: Unrated
02/08/2008
hear! hear! However I improvised a bit and the results were very tasty!
Rating: Unrated
01/28/2008
where is the rest of this recipe?
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