Photo of Chicken, leek & rice soup by WW

Chicken, leek & rice soup

6 - 8
PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min
Nutty brown rice bulks out this comforting favourite, bursting with fresh veggies


Olive Oil

2 teaspoons


1 medium, thinly sliced

Carrots, raw

1 medium, finely chopped

Celery, Raw

2 stick(s), finely chopped

Chicken Thigh, Skinless, Boneless, raw

360 g, fat trimmed and cut into 2cm pieces


2 clove(s), chopped

Chicken stock cube(s)

2 cube(s), 1 litre stock

Brown Rice, dry

70 g


1 medium, chopped

Green Beans

150 g, chopped

Parsley, fresh

2 tablespoons, roughly chopped


  1. Heat the olive oil in a pan and set over a medium heat. Add the leek, carrot and celery. Season and cook for 5 minutes, until softened.
  2. Add the chicken and cook, stirring, for 3-4 minutes, until browned. Add the garlic and cook, stirring, for 30 seconds, until fragrant. Add 1 litre chicken stock made and the brown rice and bring to the boil. Reduce the heat and simmer, partially covered, for 30 minutes or until the rice is tender. Add the courgette and green beans. Simmer, uncovered, for 2–3 minutes or until the vegetables are just tender.
  3. Season with salt and black pepper to taste. Ladle the soup between 4 bowls and scatter over fresh parsley to serve.