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Photo of Chicken, leek and rice soup by WW

Chicken, leek and rice soup

6
Points®
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
4
Difficulty
Moderate
For a hearty take on a classic soup, try adding rice. This soup is enjoyed most on winter nights to warm the soul.

Ingredients

Olive oil

2 tsp

Leek

1 whole, white part only, thinly sliced

Carrot(s)

1 medium, finely chopped

Celery

2 stick(s), finely chopped

Chicken thigh, skinless, raw

405 g, (Buy 450g) fat trimmed, cut into 2cm pieces

Garlic

2 clove(s), crushed

Salt reduced chicken stock

4 cup(s), (1L)

Brown rice, dry

⅓ cup(s), (65g)

Zucchini

1 medium, cut into 2cm pieces

Green string beans

150 g, cut into 3cm pieces

Fresh flat-leaf parsley

2 tbs, chopped

Instructions

  1. Heat oil in a saucepan over a medium heat. Cook leek, carrot and celery, stirring, for 5 minutes or until softened.
  2. Add chicken and cook stirring, for 3–4 minutes or until browned. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add stock and rice and bring to the boil. Reduce heat and simmer, partially covered, stirring occasionally, for 30 minutes or until rice is tender.
  3. Stir in zucchini and beans and simmer, uncovered, for 2–3 minutes or until vegetables are just tender. Season with salt and pepper. Serve sprinkled with parsley.

Notes

TIP: Keep leftover soup in a container in the fridge for up to 2 days. To serve, reheat in microwave, or in a small saucepan on stove top until hot.

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