Ingredients
>
2 leeks, trimmed
>
2 tbsp olive oil
>
1 (32 oz) container low-sodium chicken broth
>
2 1/2 cups water
>
2/3 cup short-grain white rice
>
1 lb boneless, skinless chicken thighs
>
1 (5 oz) pkg baby spinach and kale
>
1/2 lemon
>
1/4 cup fresh chopped dill
>
Hot sauce (as needed)
Steps
1
Halve the leeks. Thinly slice white and light green parts of leeks and submerge in a large bowl of water. Swish and separate rings to release grit. Drain and then submerge and swish in water again. Drain well. In a medium Dutch oven or heavy-bottom pot, heat the oil on medium-high. Add leeks and cook 6–8 min., until translucent and tender. Season with salt and pepper.
2
To pot, add the chicken broth and water. Stir in the rice and chicken. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover lid halfway and let simmer 20–25 min., until chicken is cooked through.
3
Using tongs, transfer chicken to a bowl. Let cool briefly, then shred meat with two forks. Return chicken to pot along with the spinach mixture. Continue to simmer, 4–5 min., stirring occasionally, until spinach mixture is wilted.
4
Remove pot from heat and squeeze in juice from lemon half. Add the dill and season with salt and pepper. Divide soup among bowls. Drizzle with hot sauce, if desired.
