Monday Night Chicken: Chicken, Rice and Leek Soup

This is my answer to almost any situation that calls for soup: a cold evening, someone at home feeling under the weather, or a friend with a new baby who needs a proper meal. It’s adapted, just slightly, from a Smitten Kitchen recipe, and it’s become a staple in my kitchen.

The base is a generous amount of leeks, softened slowly in butter and olive oil with celery and carrots, which gives the broth a gentle sweetness. Chicken thighs poach right in the pot, then come out to be shredded while the rice cooks in that flavorful broth.

The finishing touches are what make it. A squeeze of lemon brightens everything, and a small spoonful of rose harissa on top adds a warm, floral heat. Stir it in as you eat.

Why this chicken and rice soup works

• Plenty of leeks give the broth a sweet, mellow depth.

• Poaching the chicken in the broth keeps it tender and flavors the soup.

• Cooking the rice in the soup means one pot and a lightly thickened broth.

• Lemon and harissa brighten and warm it at the very end.

Ingredients for chicken and rice soup

• Leeks: use the white and light green parts, and rinse them well, since grit hides between the layers.

• Chicken thighs: stay juicier than breasts and shred easily.

• Rose harissa: a North African chili paste with rose petals. Regular harissa works too.

Ingredients

• 1 tablespoon olive oil

• 1 tablespoon butter

• 4 small or medium leeks, halved lengthwise, rinsed and thinly sliced

• 1 celery rib, thinly sliced

• 2 medium carrots, thinly sliced

• 2 large garlic cloves, grated

• 4 cups chicken stock or bone broth

• 2 cups water

• 1 lb boneless, skinless chicken thighs

• ½ cup long-grain white rice

• A large handful of fresh parsley or dill, chopped

• Salt (I use JF Spicy Salt) and black pepper

• Lemon juice, to serve

• Rose harissa paste, to serve

Method

1. Soften the vegetables: Heat the oil and butter in a 4-quart pot over medium-high heat. Add the leeks, celery and carrots and cook until the leeks are soft, about 8 minutes.

2. Add the garlic: Season generously with salt and pepper, add the garlic, and cook for 1 minute.

3. Poach the chicken: Add the chicken, stock and water. Simmer on medium-low for 15 minutes.

4. Cook the rice: Lift the chicken onto a cutting board. Add the rice to the pot and simmer for about 20 minutes, until tender.

5. Shred: While the rice cooks, shred the chicken with two forks. Return it to the pot once the rice is done.

6. Finish: Stir in the parsley or dill and adjust the seasoning.

7. Serve: Ladle into bowls with a squeeze of lemon and a spoonful of rose harissa. Dinner is served.

Tips for the best chicken and rice soup

• Slice the vegetables thinly. A mandoline makes quick work of the carrots.

• Rinse the leeks well after slicing, then drain.

• Add more water when reheating. The rice keeps absorbing the broth.

Substitutions

• No leeks? Use 2 yellow onions, but the flavor will be less delicate.

• Other grains: orzo or small pasta work. Cook until tender.

• Shortcut: use shredded rotisserie chicken and stir it in at the end.

How to store chicken and rice soup
Keep it in the fridge for up to 4 days. The rice thickens it as it sits, so add a splash of broth or water when reheating. It freezes well for up to 3 months.

FAQ
Can I use chicken breasts? Yes. Poach them for 12–15 minutes, until cooked through.
Why does my soup get thick overnight? The rice keeps absorbing liquid. Just thin it with more broth.
What is rose harissa? A chili paste flavored with rose petals. It’s warm and fragrant rather than fiery.

What I used
This post contains affiliate links. I may earn a small commission at no extra cost to you.

• 4-quart soup pot

• Mandoline slicer

• JF Spicy Salt

• Rose harissa