Creamy Chicken-and-Rice Soup with Col­lard Greens,

Southern Living (USA) - - Front Page -

3 Tbsp. 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

( 12 ⁄ cup)

2 large gar­lic cloves, minced

(1 Tbsp.)

14 ⁄ cup all-pur­pose flour 8 cups lower-sodium chicken

broth 3 cups shred­ded ro­tis­serie chicken (from 1 whole chicken) 1 Tbsp. chopped fresh thyme,

plus more for gar­nish 4 cups chopped col­lard greens

(from 1 bunch)

2 cups cooked white rice

12 ⁄ cup heavy cream

1 Tbsp. kosher salt

14 ⁄ tsp. 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.

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