Recipe courtesy of Michele Urvater
Save Recipe Print
55 min
10 min
45 min
4 servings



Heat the butter in a saucepan. Add the leeks and celery and toss together for a few seconds. Add 1/2 cup of the chicken broth. Cover and simmer over low heat for 5 to 10 minutes or until vegetables are tender. Add the remaining broth and rice and bouquet garni. Cover and simmer, over very low heat for 25 minutes or until rice is very tender.

Remove the bouquet garni and puree the soup through a food mill or food processor. Return it to the saucepan, add the lemon juice and season to taste with salt and pepper. If soup is thin, simmer it down until thick enough; if too thick, add some water. Add the chicken and simmer, uncovered, for 5 minutes or until chicken is just cooked through. Adjust the seasoning. Portion out and garnish with parsley.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Creamy Chicken Pasta

Recipe courtesy of Food Network Kitchen

Creamy Skillet Chicken

Recipe courtesy of Food Network Kitchen

Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Recipe courtesy of Aarti Sequeira

Creamy Lemon-Pepper Orzo with Grilled Chicken

Recipe courtesy of Food Network Kitchen

Potato Leek Soup

Recipe courtesy of Robert Irvine

Leek Potato Soup

Recipe courtesy of Alton Brown

Creamy Cole Slaw

Recipe courtesy of Bobby Flay

Roasted Potato Leek Soup

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories