Chicken, Rice and Leek Soup

Quick & Easy Chicken, Rice & Leek Soup
There are countless reasons to make this soup - whether it’s an unexpected cold snap, a virus that needs nursing or a new mom who needs nourishment. Any time you need care or need to show you care .This is that soup…

Very slightly adapted from a recipe by Smitten Kitchen.

Recipe:

1 tablespoon olive oil & 1 tablespoon butter
4 small/ medium leeks, halved and thinly sliced
1 celery rib, thinly sliced
2 medium carrots, thinly sliced - I use a mandolin ( my carrots were yellow)
2 large garlic cloves, grated
4 cups chicken stock or bone broth
2 cups water
1 pound boneless, skinless chicken thighs
1/2 cup long-grain white rice
Big handful chopped parsley or dill
JF Spicy Salt and black pepper to taste
Lemon juice
A dollop of Rose Harissa paste to serve

Heat the olive oil and butter in a 4-quart pot over medium high heat and sauté the leeks, celery and carrots until the leeks are soft. Season well with Spicy Salt and black pepper and add the garlic. Cook for one minute more.
Add the chicken thighs, chicken broth and water, season with additional salt as needed, and simmer on medium low for 15
minutes. Remove the chicken and set aside on a chopping board.
Add the rice to the broth mixture and cook for 20 minutes, until rice is tender.
Meanwhile, shred the chicken two forks and when the rice is cooked, return the chicken to the pot. Add the parsley or dill and check the seasoning.
Serve with a splash of lemon juice and a dollop of rose harissa paste.