Creamy Wild Rice and Chicken Soup with Leeks

Ingredients 0/14

Directions

Lightly heat some olive oil in a big pot over medium-high heat. Toss in the leeks, onion, and garlic, and cook them until they’re soft and fragrant, about 5 minutes, stirring now and then. Meanwhile, dissolve the chicken bouillon in hot water, then pour that into the pot. Add the wild rice and poultry seasoning, give everything a good stir, cover the pot, and lower the heat. Let it simmer gently for about 45 minutes, stirring occasionally so nothing sticks. Next, stir in the chicken, carrots, and bell pepper. Cover it back up and keep simmering until the veggies are tender, which should take around 30 minutes. Finally, remove the lid, pour in the heavy cream, and season with salt and pepper to taste. Sprinkle some fresh thyme on top before serving for a lovely touch.