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cooking for a crowd, kid-friendly, comfort food, vegetable, chicken and rice peasant soup
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Vegetable / Chicken and Rice Peasant Soup

Servings: 8 -10 servings
Author: Susan Pridmore


  • 2 
 tablespoons extra virgin olive oil
  • 1 ½
 medium yellow onions chopped
  • 1 large leek white and light green parts, thoroughly washed, and thinly sliced
  • 2 
 large shallots minced
  • 1
 serrano chili seeded, minced
  • 3 stalks of celery chopped
  • 1 small carrot
  • 12 cups vegetable broth preferably homemade
  • 2 
 russet potatoes peeled, diced
  • 3 
 tablespoons fresh thyme leaves finely chopped
  • 2 
 teaspoons kosher salt or 1 teaspoon sea salt
  • 2
 teaspoon ground black pepper
  • cup uncooked rice well rinsed
  • 1
 avocado mashed
  • Juice from 2 limes
  • ½ 
 cup Pecorino cheese plus more for garnish, grated
  • 1 ½ 
 cup shredded roast chicken from 2 chicken breasts retaining the bones of the chicken
  • 2 
 teaspoon dry sherry


  • Warm up the olive oil in a heavy, large pot suitable for making soup, over medium-high heat. Add the onions, leek, shallots, chili, celery and carrot, and sauté until soft, about 10 minutes.
  • Add the broth and bring to a simmer. Add the potatoes, fresh thyme, salt, pepper, and rice. Add the bones from the chicken that the cooked breast meat was removed from. Stir in the mashed avocado and lime juice. Simmer for 15 minutes.
  • Add the Pecorino cheese and roasted chicken, and simmer for 5 minutes longer. Stir in the sherry.
  • Serve piping hot in soup bowls with a salad and hunk of crusty bread on the side.