Chicken And Wild Rice Soup With Leeks

• 1 tablespoon extra-virgin olive oil
• 2 leeks - white parts only, halved lengthwise and sliced into 1/2-inch pieces
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons chicken bouillon base (such as Better Than Bouillon(R))
• 8 cups hot water
• 1 cup wild rice (such as Lundberg Wild Blend(R))
• 1 tablespoon poultry seasoning
• 3/4 pound cooked rotisserie chicken, shredded
• 3 large multi-colored carrots, halved lengthwise and sliced into 1/2-inch pieces
• 1 red bell pepper, chopped
• 1 cup heavy cream
• salt and ground black pepper to taste
• 2 sprigs fresh thyme, or to taste

1. Heat olive oil in a large stockpot over medium-high heat. Add leeks, onion, and garlic. Saute until fragrant, stirring occasionally, about 5 minutes.
2. Add chicken bouillon to hot water to dissolve. Add to the onion-leek mixture. Add rice and poultry seasoning. Stir well, cover, and reduce heat. Simmer, stirring occasionally, for 45 minutes.
3. Add chicken, carrots, and bell pepper to the soup. Cover and continue simmering until vegetables are tender, about 30 minutes. Uncover and add heavy cream. Season with salt and pepper and garnish with thyme.

extravirgin olive oil, leeks white parts only, onion, garlic, chicken bouillon base, water, wild rice, poultry seasoning, rotisserie chicken, multicolored carrots, red bell pepper, heavy cream, salt, thyme

Taken from www.allrecipes.com/recipe/268957/chicken-and-wild-rice-soup-with-leeks/ (may not work)