This filling soup is bright in flavor and perfect for chilly spring days. This recipe was designed for the Low-FODMAP diet, therefore, be sure to use Low-FODMAP Chicken Broth and only use the green parts of the leeks. If you are not following this diet, then feel free to use any type of chicken stock and use the whole leek (white and green parts). Leftover chicken is perfect to use in this recipe, or you can use the chicken cooked when making your own homemade chicken stock.
Ingredients
1 tablespoons
garlic infused olive oil
2 medium
leeks
diced
2 large
carrots
diced
1
celery stalks
diced
1 teaspoons
kosher salt
½ teaspoons
dried thyme
¼ teaspoons
freshly ground
black pepper
1 pinches
crushed red pepper flakes
6 cups
chicken stock
2 cups
cooked chicken
2 cups
cooked
white basmati rice
1
lemons
juiced