Heavy cream adds body and richness to this classic chicken and rice soup. Adding collard greens makes it heartier. Use leftover rice, and you can use the meat from a rotisserie chicken for this soup.
3 tablespoons unsalted butter
2 large leeks, thinly sliced (white and light green parts only; 4 cups)
2 medium carrots, thinly sliced (1 cup)
2 celery stalks, finely chopped (1⁄2 cup)
2 large garlic cloves, minced (1 Tbsp.)
1/4 cup all-purpose flour
8 cups lower-sodium chicken broth
3 cups shredded rotisserie chicken (from 1 whole chicken)
1 tablespoon chopped fresh thyme, plus more for garnish
4 cups chopped collard greens (from 1 bunch)
2 cups cooked white rice
1/2 cup heavy cream
1 tablespoon kosher salt
1/4 teaspoon black pepper
Melt butter in a large Dutch oven over medium. Add leeks, carrots, celery, and garlic. Cook, stirring often until softened, about 5 minutes. Add flour; cook, stirring constantly, 1 minute. Add broth, chicken, and thyme. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer 10 minutes. Stir in collard greens; cook until just tender, about 5 minutes. Remove from heat; stir in cooked rice, cream, salt, and pepper. Garnish servings with additional thyme.
Recipe Credit Southern Living
Anything with chicken and rice wins big in our home.
Little Cypress Lodge 
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