French Spring Chicken Soup
25min
Happy Saturday, Soupers! Chicken soup is on today’s menu. Not just ANY chicken soup but a French Spring Chicken soup! We found all that we needed in this crazy good, easy-to-make soup! We added a quick chicken sandwich on a baguette and all-day chicken goodness is assured! Find the recipe below!
Ingredients
- 1 tbsp butter
- 1/2 yellow onion, finely chopped
- 1 clove of garlic
- 1 leek
- 1 tsp salt, divided
- Pinch salt, pepper, and paprika
- ¾ cup brown rice (we used Carolina rice)
- 1 bay leaf
- 1.5 lb cooked skinless chicken breast
- 2 qt low sodium chicken stock
- 1 cup Swiss chard chopped
- 2 small carrots chopped
- 3 medium potatoes
- 1 tbsp crème fraîche
- 1 bay leaf
Carolyn Moncel
Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.
- Prep 25min
- Cook30min
- Meal Time Lunch
- Serves 4
Instructions
- In a large pot over medium heat, warm the butter. Add onion, garlic, leeks, potatoes, and 1/2 tsp salt and cook until softened, about 5 minutes.
- Stir in the rice, bay leaf (if using), chicken stock.
- Add chopped chard, carrots and chopped cooked chicken breast to the mixture. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes (uncovered), or until the rice is cooked.
- Remove the bay leaf.
- Cook for 5 more minutes and serve.
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