• 1 lb boneless, skinless chicken breasts or thighs, diced
  • 2 leeks, cleaned and thinly sliced
  • 1 cup uncooked white rice (use brown rice for a healthier option)
  • 8 cups chicken broth (low-sodium if available)
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon olive oil
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish (optional)


  1. In a large pot, heat the olive oil over medium heat. Add the leeks, carrots, and celery. Sauté for about 5 minutes or until the vegetables begin to soften.
  2. Add the diced chicken to the pot and cook until it’s no longer pink.
  3. Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes or until the chicken is fully cooked.
  4. Add the uncooked rice to the soup and simmer for an additional 15-20 minutes or until the rice is tender.
  5. Season the soup with salt and pepper to taste. Remember to go easy on the salt, especially if you’re using regular sodium chicken broth.
  6. Remove the bay leaf from the soup and discard it.
  7. Serve the soup hot, garnished with fresh parsley if desired.

This soup is a wholesome, low-fat option that’s perfect for those following the Weight Watchers program. Be mindful of portion sizes, and remember to calculate the SmartPoints value based on your specific ingredients and serving sizes to stay within your daily points allowance. Enjoy your Chicken, Leek, and Rice Soup!