Leek, chicken & rice soup

Ingredients

2 tablespoons olive oil or unsalted butter

2 large or 3 medium leeks, halved and thinly sliced

1 celery rib, thinly sliced

1 carrot stick, thinly sliced (optional)

2 large garlic cloves, minced

4 cups stock 

2 cups water

1 pound boneless, skinless chicken thighs OR a meat free equivalent if preferred

1/2 cup white rice

Big handful chopped fresh herbs (parsley, chives, and dill are favorites here)

Lemon zest and juice

Red pepper flakes (I’m using Aleppo, which is milder) or harissa

Directions

If you're making this with meat, head over to https://smittenkitchen.com/2020/03/chicken-leek-and-rice-soup/?utm_source=substack&utm_medium=email for the how to.

If you're making this vegetarian/vegan, then the steps are shorter:

Saute the onions etc, but skip the step with the chicken. Instead, add the stock, salt, pepper, rice, and chick*n (if using), and simmer for 10 mins. Season to taste and serve.