Chicken & Rice Soup

Ingredients

3 tablespoons 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 (1⁄2 cup)

2 large garlic cloves, minced (1 Tbsp.)

1/4 cup all-purpose flour

8 cups lower-sodium chicken broth

3 cups shredded rotisserie chicken (from 1 whole chicken)

1 tablespoon chopped fresh thyme, plus more for garnish

1 bunch Kale chopped

2 cups cooked white rice (1 cup uncooked)

1/2 cup heavy cream

4 Tbsp Butter

Directions

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, kale and thyme. Bring to a boil over medium-high.

Reduce heat to medium-low, and simmer 10 minutes.

Remove from heat; stir in cooked rice, cream, and butter

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