Pescatarian Leek Chicken and Rice Soup
Total time1 hr
Prep time15 min
Cook time45 min
5.0(30)
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1½ lbs boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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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