Low Iodine Leek Chicken and Rice Soup

Total time1 hr

Prep time15 min

Cook time45 min

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Ingredients

6 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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2 medium leeks (white and light-green parts only), halved lengthwise and thinly sliced
1 small fennel bulb, cored and diced
3 medium carrots, peeled and sliced into rounds
3 stalks celery, sliced
1 tsp salt, plus more to taste
1 tsp ground ginger
8 cups low-sodium chicken broth
1½ lbs boneless, skinless chicken breasts
¾ cup long-grain white rice, rinsed
¼ cup fresh parsley, chopped
2 tbsp fresh dill, chopped (optional)

Instructions

1
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.
2
Stir in the ground ginger and cook until fragrant, about 1 minute.

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