Chicken and Rice Stoup Recipe

Name: Chicken and Rice Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons extra virgin olive oil; 1 12-2 lbs chicken breast tenders, cut into bite-sized pieces; 2 medium leeks, trimmed of tough tops and roots; 1 bay leaf; 1 cup shredded carrot; 2 celery ribs, chopped; 3 tablespoons fresh thyme leaves, chopped (from 5-6 sprigs); 6 cups chicken stock or 6 cups broth; 1 ½ cups white rice; salt & freshly ground black pepper; ¼ cup flat leaf parsley, coarsely chopped (about a handful)

Servings: persons

4 teaspoons extra virgin olive oil
1 12-2 lbs chicken breast tenders, cut into bite-sized pieces
2 medium leeks, trimmed of tough tops and roots
1 bay leaf
1 cup shredded carrot
2 celery ribs, chopped
3 tablespoons fresh thyme leaves, chopped (from 5-6 sprigs)
6 cups chicken stock or 6 cups broth
1 ½ cups white rice
salt & freshly ground black pepper
¼ cup flat leaf parsley, coarsely chopped (about a handful)

1
Heat a large deep-sided skillet or a medium soup pot over medium-high heat.
2
Add the olive oil.
3
Add the chicken to the pan and saute until lightly golden on both sides, 4 minutes.
4
Cut the leeks in half lengthwise, then slice into 1/2-inch half-moons.
5
Place the leeks in a colander and wash under cold running water, separating the layers and releasing all the grit.
6
Drain the leeks well and add them to the chicken.
7
Cook the leeks, bay leaf, carrots, celery, and thyme with the chicken until the leeks wilt down, 3 minutes or so.
8
Add all 6 cups of stock and bring the soup to a boil.
9
Stir in the 1-1/2 cups of rice and cook until the rice is just tender, 15-18 minutes.
10
Stir in the parsley, adjust the salt and pepper, and serve.

979

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 teaspoons extra virgin olive oil, 1 12-2 lbs chicken breast tenders, cut into bite-sized pieces, 2 medium leeks, trimmed of tough tops and roots, 1 bay leaf, and more.

Yes, Chicken and Rice Stoup falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Rice Stoup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions