This cozy, brothy soup builds deep flavor from softened leeks, fennel, carrots, and celery, warmed with a hit of ground ginger before the broth goes in. Tender shredded chicken and rice simmer right in the pot, so every spoonful is hearty, comforting, and satisfying without feeling heavy. A finish of fresh parsley and dill brightens the whole bowl with a little herbaceous lift. It's the kind of soup that comes together in one pot and tastes like it took all day, perfect for a chilly night or when you need something restorative. This one is a great fit for a gluten free table, easy to make ahead and just as good reheated the next day.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the leeks, fennel, carrots, and celery with the salt and cook, stirring occasionally, until the leeks and fennel are softened and translucent, about 7–8 minutes.
Stir in the ground ginger and cook until fragrant, about 1 minute.
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