Spring Leek and Wild Rice Chicken Soup

I know many people often think of soup as being a fall or winter kind of food. Not me. I’m all for soup throughout the year. Don’t get me wrong – certain soups seem more appropriate for certain times of the year, such as a hearty, thick root vegetable soup in the fall, or a cool gazpacho in the summer. But soup is such a versatile thing, it really should be enjoyed year round.

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I recently picked up some local leeks at my favourite little grocer (Home Sweet Home – if you are ever in Prince George, you must check them out!), and the only thing I wanted to make with them was soup. I can’t really tell you why – I rarely cook with leeks, and there are tons of things you can do with them. But I was set on making soup from the time I laid eyes on them. With homemade chicken stock and wild rice. The recipe practically wrote itself in my head as I carried my beautiful leeks home.

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Yeah, I forgot to take a picture of the leeks. So enjoy this beautiful rice instead!

 

I had roasted a chicken earlier that week, and had made sure to make stock from the leftover carcass. Honestly – if you are going to to through the effort to put in the effort to roast a chicken, you may as well make stock. Even if you don’t think you will use it right away, package it up in 1 or 2 cup servings and freezer it for later. Trust me, it will trump any store bought stock you can find.

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But back to the soup. It’s such a simple recipe, but so delicious. Light enough for a warm spring day, but with enough going on you won’t be hungry an hour later. I just love the flavour and texture of wild rice in soup – it adds such a nice nuttiness, and trumps any pasta or regular rice any day! I kept it simple with the veggies – just carrots and celery – to make sure the leeks were showcased, but as with any soup, feel free to clean our whatever is in the fridge and add it in.

 

Spring Leek and Wild Rice Chicken Soup

makes 8 – 10 servings

Enjoy the flavours of spring with this simple soup featuring leeks, wild rice, and (preferably) homemade chicken stock. Naturally gluten free, wild rice adds a nutty, earthy flavour, pairing nicely with the freshness of the leeks and other vegetables. Enjoy it on its own for a light spring lunch, or pair it with your favourite sandwich for a heartier meal.

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  • 1 tbsp extra virgin olive oil
  • 2 leeks, thinly sliced (white and light green parts only)
  • 2 carrots, peeled and thinly sliced
  • 3 stocks celery, thinly sliced
  • 2 cloves garlic, minced
  • 3/4 cup wild rice
  • 2 cups leftover cooked chicken, shredded
  • 8 cups chicken stock (homemade is best)
  • 1/4 tsp dried thyme
  • 1/8 tsp dried sage
  • salt and pepper to taste

 

1. Heat a large dutch oven or stock pot over medium heat. Add olive oil, leeks, carrots, celery, and garlic, and sauté until soft but not brown.

2. Add wild rice, chicken, stock, thyme, and sage. Bring to a boil, then reduce heat, cover, and let simmer for 45 minutes or until the rice is cooked.

3. Season with salt and pepper to taste, and enjoy!

 

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Soup – do you enjoy it year round, or is it only a fall/winter thing for you?

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Categories: BC, Dairy Free, Dinner, Gluten Free, Lunch, Recipe, Seasonal, Whole Grain

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