Chicken Rice Stew with Leeks + Mushrooms
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 2 Tablespoons olive oil, butter or rendered chicken fat
  • 3 large leeks, washed well and sliced
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 8 ounces cremini or white button mushrooms, cleaned well and sliced
  • 2 bay leaves
  • Pinch dried thyme
  • Pinch dried rosemary
  • 6 cups chicken broth, preferably homemade bone broth
  • 2 cups chopped cooked chicken
  • 1½ cups long grain rice or brown rice
  • Salt and pepper, to taste
  • Fresh chopped parsley, for garnish
  • Fresh lemon juice, optional
  1. Heat the olive oil in a 4-quart Dutch oven. Add the leeks and onion; season with a sprinkle of salt. Cook, stirring often, until they start to soften. Add the garlic and cook, stirring constantly, for 30-60 seconds, until fragrant. Next add the mushrooms. Season with a little more salt and pepper. The mushrooms will start to release a little liquid as they cook. If the pan cooks dry, add a little chicken broth to keep the vegetables from burning.
  2. Once the mushrooms have cooked down a bit, add the bay leaves, thyme, rosemary, chicken broth, chicken, and rice. If the broth is unsalted, add 1 teaspoon of salt.
  3. Bring pot to a low simmer, cover, and cook for 20-30 minutes, or until rice is cooked through. There should be enough liquid, but if not, add a little water or extra broth. The rice will soak up extra liquid as it sits. The
  4. To serve - spoon into bowls and top with fresh parsley, a sprinkle of black pepper, and a squeeze of fresh lemon juice.
  5. Makes 6 servings
  6. Prep time: 20 minutes
  7. Cook time: 45 minutes
Recipe by Cafe Johnsonia at