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.

No additional tips available.

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

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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.

Chicken and Rice Stoup

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