Chicken Rice Soup in Dutch Oven


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.)

¼ 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 Swiss Chard or Collard Greens (from 1 Bunch)

2 Cups Cooked White Rice

½ Cup Heavy Cream

1 Tablespoon Kosher Salt

¼ Teaspoon Black Pepper


Step 1 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 greens; cook until just tender, about 5 minutes. Remove from heat; stir in cooked rice, cream, salt, and pepper. Garnish servings with additional thyme.v

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