About
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
Step 1 -In a large Dutch oven over medium heat, melt the butter.
Step 2 -Add the leeks, the carrots, the celery, and the garlic to the melted butter and cook, while stirring often, until softened, about 5 minutes.
Step 3 -Add the flour to the vegetable mixture and cook, while stirring constantly, until the raw flour smell disappears, about 1 minute.
Step 4 -Increase the heat to medium-high.
Step 5 -Add the chicken broth, the rotisserie chicken, and 1 tablespoon of the thyme to the vegetable mixture and bring it to a boil.
Step 6 -Reduce the heat to medium-low and simmer the soup mixture until the flavors meld together and it thickens a little, about 10 minutes.
Step 7 -Add the collard greens to the soup mixture and cook, while stirring frequently, until just tender, about 5 minutes.
Step 8 -Transfer the soup mixture from the stovetop to a wire rack.
Step 9 -Add the cooked rice, the heavy cream, the salt, and the black pepper to the soup mixture and stir until well-combined.
Step 10 -Serve garnished with the extra thyme.
