Creamy Chicken and Rice Soup

Name: Creamy Chicken and Rice Soup
Total time: 35 min
Ingredients: 3 tablespoons unsalted butter; 2 large leeks, thinly sliced (white and light green parts only; 4 cups); 2 medium carrots, thinly sliced (1 cup); 2 celery stalks, finely chopped (1⁄2 cup); 2 large garlic cloves, minced (1 Tbsp.); 1/4 cup all-purpose flour; 8 cups lower-sodium chicken broth; 3 cups shredded rotisserie chicken (from 1 whole chicken); 1 tablespoon chopped fresh thyme, plus more for garnish; 4 cups chopped collard greens (from 1 bunch); 2 cups cooked white rice; 1/2 cup heavy cream; 1 tablespoon kosher salt; 1/4 teaspoon black pepper

5.0

(1)

1 Review

A little heavy cream adds body and richness to classic chicken and rice soup, and collard greens make it heartier and more nutritious. If you're looking for a tasty side, we recommend this Buttermilk Drop Biscuits Recipe that gets extra flavor from chives and whole-grain mustard. Cut down on cleanup by making this chicken soup with leftover cooked white rice or with one package of microwavable white rice, such as Uncle Ben's. Save prep time by using bagged pre-washed and pre-cut collard greens. You can also substitute leftover shredded chicken (or turkey) for the rotisserie chicken. Best of all, this comforting soup will be ready to eat in 35 minutes.

By

Karen Schroeder-Rankin

Published on December 14, 2018

Creamy Chicken-and-Rice Soup with Collard Greens — Photo: Victor Protasio; Prop Styling: Cindy Barr; Food Styling: Tina Bell Stamos

Active Time:

35 mins

Total Time:

35 mins

Yield:

8 serves

Ingredients

3 tablespoons unsalted butter
2 large leeks, thinly sliced (white and light green parts only; 4 cups)
2 medium carrots, thinly sliced (1 cup)
2 celery stalks, finely chopped (1⁄2 cup)
2 large garlic cloves, minced (1 Tbsp.)
1/4 cup all-purpose flour
8 cups lower-sodium chicken broth
3 cups shredded rotisserie chicken (from 1 whole chicken)
1 tablespoon chopped fresh thyme, plus more for garnish
4 cups chopped collard greens (from 1 bunch)
2 cups cooked white rice
1/2 cup heavy cream
1 tablespoon kosher salt
1/4 teaspoon black pepper

Directions

Melt butter in a large Dutch oven over medium. Add leeks, carrots, celery, and garlic. Cook, stirring often, until softened, about 5 minutes. Add flour; cook, stirring constantly, 1 minute. Add broth, chicken, and thyme. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer 10 minutes. Stir in collard greens; cook until just tender, about 5 minutes. Remove from heat; stir in cooked rice, cream, salt, and pepper. Garnish servings with additional thyme.