Chicken and Rice Soup with Leek Tops

The comfort classic rebuilt with leek greens and thyme, with tender shredded chicken thighs and rice in every spoonful.

Serves 4 Prep 10 min Cook 25 min Meal Lunch

Why it fits: Leek greens replace onion, garlic-infused oil carries the flavour, and rice keeps the grain suitable. The broth is chosen with no onion or garlic in the ingredient list.

Ingredients

1 tbsp garlic-infused olive oil
1 cup sliced leek greens, dark tops only
2 medium carrots, diced
1 lb (450 g) boneless skinless chicken thighs
6 cups chicken broth, free of onion and garlic
3/4 cup jasmine rice
1 tsp dried thyme
1 bay leaf
1/2 tsp salt
2 tbsp chopped fresh parsley
1 lemon, cut in wedges

Method

Heat the oil in a soup pot over medium. Cook the leek greens and carrots 3 to 4 minutes until softened.
Add the broth, chicken thighs, rice, thyme, bay leaf, and salt. Bring to a boil, then simmer, covered, 18 to 20 minutes.
Lift out the chicken, shred it with two forks, and stir it back in. Discard the bay leaf.
Taste for salt, stir in the parsley, and serve with lemon wedges.

Swaps and notes: Read broth labels closely; most stock cubes hide onion and garlic. Homemade or certified low-FODMAP broth is the safe bet.