Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 leeks - white parts only, halved lengthwise and sliced into 1/2-inch pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons chicken bouillon base (such as Better Than Bouillon®)
- 8 cups hot water
- 1 cup wild rice (such as Lundberg Wild Blend®)
- 1 tablespoon poultry seasoning
- ¾ pound cooked rotisserie chicken, shredded
- 3 large multi-colored carrots, halved lengthwise and sliced into 1/2-inch pieces
- 1 red bell pepper, chopped
- 1 cup heavy cream
- salt and ground black pepper to taste
- 2 sprigs fresh thyme, or to taste
Why This Recipe Is So Good
Tips From The Kitchen
- Cook the leeks gently to bring out their natural sweetness without browning.
- Use homemade or low-sodium chicken broth to control the soup’s saltiness and enhance flavor.
Directions
Gently heat some olive oil in a big pot over medium-high heat. Toss in the leeks, onion, and garlic, and cook them until they smell amazing and start to soften, about 5 minutes. Meanwhile, dissolve the chicken bouillon in hot water. Pour that into the pot along with the rice and poultry seasoning, give everything a good stir, then cover the pot and turn the heat down to let it simmer gently. Keep an eye on it and stir every now and then for about 45 minutes. Once the rice is getting tender, add the chicken, carrots, and bell pepper. Put the lid back on and let it all cook until the veggies are soft, around 30 minutes. Take the lid off, stir in the heavy cream, and season with salt and pepper to taste. Finish by sprinkling some fresh thyme on top before serving.
