Chicken And Rice Stoup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 teaspoons extra virgin olive oil
• 1 1/2-2 lbs chicken breast tenders, cut into bite-sized pieces
• 2 medium leeks, trimmed of tough tops and roots
• 1 bay leaf
• 1 cup shredded carrot
• 2 celery ribs, chopped
• 3 tablespoons fresh thyme leaves, chopped (from 5-6 sprigs)
• 6 cups chicken stock or 6 cups broth
• 1 1/2 cups rice
• salt & freshly ground black pepper
• 1/4 cup flat leaf parsley, coarsely chopped (about a handful)

Recipe

• 1 heat a large deep-sided skillet or a medium soup pot over medium-high heat. add the olive oil.
• 2 add the chicken to the pan and saute until lightly golden on both sides, 4 minutes.
• 3 cut the leeks in half lengthwise, then slice into 1/2-inch half-moons. place the leeks in a colander and wash under cold running water, separating the layers and releasing all the grit.
• 4 drain the leeks well and add them to the chicken.
• 5 cook the leeks, bay leaf, carrots, celery, and thyme with the chicken until the leeks wilt down, 3 minutes or so.
• 6 add all 6 cups of stock and bring the soup to a boil. stir in the 1-1/2 cups of rice and cook until the rice is just tender, 15-18 minutes. stir in the parsley, adjust the salt and pepper, and serve.