Recipes..CHICKEN WILD RICE SOUP WITH LEEKS yummy
2 Tablespoons Olive Oil
1 Clove Garlic, Minced
1/4 Cup Onion, minced
2 Cups Carrots, sliced
1 1/2 Cups Leeks, see note for washing tips, washed and sliced in half and then sliced again into half moons.
1 1/2 Teaspoons Fresh Thyme
5 Cups Chicken, Turkey or Vegetable Stock
1-2 Cups Water depending on how brothy you like soup
2 Bay Leaves
2 Cups Chicken or Turkey cooked and shredded (about 2 breasts or one turkey breast)
1 1/2 Cups Peas
2 Cups Cooked Wild Rice
Salt and Pepper to Taste
DIRECTIONS:
In a heavy bottomed pot or dutch oven, add the olive oil and heat over medium heat.
Add the onions and garlic and cook, stirring occasionally for about 30-60 seconds.
Add the carrots and leeks and cook for one more minute.
Pour in the stock, water and bay leaves.
Gently add the chicken so you don�t splash and bring to a boil.
Turn down to a simmer and simmer for about 30 minutes.
Add the peas and rice and remove the bay leaves.
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