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Leek, Chicken, and Rice Soup

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Scott Phillips

Servings: 4 to 6

The mellow sweetness of leeks mingles with smoky paprika to make this chicken soup perfect for a rainy spring afternoon.


  • 1-1/2 lb. leeks (about 2 large)
  • 3 Tbs. extra-virgin olive oil
  • 2 cups finely chopped fresh fennel (from 1 large bulb; fronds reserved for garnish, if you like)
  • 1/2 cup finely chopped celery plus 1/2 cup coarsely chopped celery leaves
  • 1/3 cup jasmine rice
  • 1 clove garlic, finely chopped
  • 1/2 tsp. smoked paprika
  • Kosher salt and freshly ground black pepper
  • 6 cups lower-salt chicken broth
  • 1 lb. boneless, skinless chicken breast, each breast cut into thirds lengthwise, then thinly sliced crosswise
  • Fresh lemon juice, to taste

Nutritional Information

      Calories (kcal) : 260
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 40
      Sodium (mg): 240
      Carbohydrates (g): 21
      Fiber (g): 2
      Sugar (g): 4
      Protein (g): 22


  • Trim the leeks, leaving the white and light-green parts. Slice in half lengthwise, then crosswise into 1/4-inch-thick half-moon slices to yield about 3-1/2 cups. Rinse well, then pat dry.
  • Heat the oil in a 5- to 7-quart Dutch oven or other wide heavy pot over medium heat. Add the leeks, fennel, and celery, and cook, stirring occasionally, until tender, 7 to 10 minutes.
  • Add the rice, garlic, paprika, 1/2 tsp. salt, and a generous pinch of pepper. Cook, stirring frequently, until the rice is lightly toasted, about 2 minutes. Add the broth, bring to a boil, then reduce to a simmer. Cook until the rice is just tender, 8 to 10 minutes. Add the chicken and celery leaves, and cook until the chicken is just cooked through, 2 to 3 minutes. Season to taste with salt, pepper, and lemon juice. Garnish with the fennel fronds, if you like.


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  • piesia | 05/13/2017

    Excellent! we added 2 lightly crushed whole thai chili peppers to add a small amount of heat to the dish.

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