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When you've been away for a bit, there is nothing like coming back home... and to a hot, home-cooked meal. Welcome yourself back to your most favorite place with a steaming bowl (or two) of Homesick Soup. It's filled with veggies tenderly simmered in a rich, creamy broth loaded with shredded, savory chicken and fluffy white rice. Homesick Soup will fit the bill for that much-needed savory hug from home. There's no place like home!
When you've been away for a bit, there is nothing like coming back home... and to a hot, home-cooked meal. Welcome yourself back to your most favorite place with a steaming bowl (or two) of Homesick Soup. It's filled with veggies tenderly simmered in a rich, creamy broth loaded with shredded, savory chicken and fluffy white rice. Homesick Soup will fit the bill for that much-needed savory hug from home. There's no place like home!
Ingredients
- 3 tablespoons unsalted butter
- 4 cups leeks thoroughly washed, thinly sliced, white and light green parts only
- 1 cup carrots thinly sliced
- 1/2 cup celery finely chopped
- 1 tablespoon garlic minced
- 1/4 cup all-purpose flour
- 8 cups reduced-sodium chicken broth
- 3 cups rotisserie chicken shredded
- 1 tablespoon fresh thyme chopped, plus more, to taste, for garnish
- 4 cups collard greens chopped
- 2 cups white rice cooked
- 1/2 cup heavy cream
- 1 tablespoon kosher salt
- 1/4 teaspoon black pepper
Directions
- In a large Dutch oven over medium heat, melt the butter.
- Add the leeks, the carrots, the celery, and the garlic to the melted butter and cook, while stirring often, until softened, about 5 minutes.
- Add the flour to the vegetable mixture and cook, while stirring constantly, until the raw flour smell disappears, about 1 minute.
- Increase the heat to medium-high.
- Add the chicken broth, the rotisserie chicken, and 1 tablespoon of the thyme to the vegetable mixture and bring it to a boil.
- Reduce the heat to medium-low and simmer the soup mixture until the flavors meld together and it thickens a little, about 10 minutes.
- Add the collard greens to the soup mixture and cook, while stirring frequently, until just tender, about 5 minutes.
- Transfer the soup mixture from the stovetop to a wire rack.
- Add the cooked rice, the heavy cream, the salt, and the black pepper to the soup mixture and stir until well-combined.
- Serve garnished with the extra thyme.
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