Little Cypress Lodge

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. 

enjoy