Chicken, Leek, and Rice Soup

Ingredients

• 2 tablespoons olive oil or unsalted butter
• 2 large or 3 medium leeks, halved and thinly sliced
• 1 celery rib, thinly sliced
• 1 carrot stick, thinly sliced
• 2 large garlic cloves, minced
• 4 cups chicken stock
• 2 cups water
• 1 pound boneless, skinless chicken thighs
• 1/2 cup long-grain white rice (I used jasmine)
• Big handful chopped fresh herbs (chives, and dill are favorites here)
• Lemon zest and juice
• Red pepper flakes

Method

1. Heat olive oil or butter over medium-high heat in a 4- to 5-quart pot. Add leeks, celery, carrot, salt, and pepper, and cook, stirring, until leeks have softened a bit, about 4 minutes.
2. Add garlic and cook one minute more.
3. Cube chicken into bite sized pieces.
4. Add chicken stock, water, and chicken plus salt (I use 2 to 3 teaspoons of additional kosher salt for barely-salted stock) and many grinds of black pepper and bring to a boil.
5. Reduce heat to medium-low and cover, simmering for 15 minutes, until chicken is very tender.
6. Add rice and return the heat to a low simmer, cover with lid, and cook for 15 minutes, until rice is tender.
7. Adjust seasonings to taste.
8. Ladle soup into bowls and finish with some herbs, lemon zest, red pepper flakes, and serve with lemon wedges on the side.