Cock-a-Leekie Soup
You can let winter winds blow if you have a steaming bowl of this chunky chicken soup to ward off the shivers.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 320 |
| pro | 24 g |
| fat | 10 g |
| carb | 31 g |
-
2 tbsp (25 mL) vegetable oil
2 cups (500 mL) sliced leeks
2 boneless skinless chicken breasts, cubed
6 cups (1.5 L) chicken stock
3/4 cup (175 mL) long grain rice
1 strip lemon peel (2 inches/5 cm long)
1 bay leaf
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) chopped fresh parsley
Preparation:
In large heavy saucepan, heat oil over medium heat; cook leeks, covered and stirring occasionally, for about 5 minutes or until softened.
Add chicken; cook over medium-high heat, stirring, for about 4 minutes or until no longer pink inside.
Add chicken stock, rice, lemon peel and bay leaf; bring to boil. Reduce heat and simmer for about 20 minutes or until rice is tender.
Discard lemon peel and bay leaf. Season with salt and pepper. Ladle into warmed bowls; sprinkle with parsley.
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