Ingredients
- 2 tbsp vegetable oil
- 2 cup leeks, sliced
- 2 chicken breasts, cubed boneless, skinless
- 6 cup chicken stock
- ¾ cup long-grain rice
- 1 x 2-inch strip lemon peel
- 1 bay leaf
- 1 tsp salt
- ¼ tsp pepper
- 2 tbsp fresh parsley, chopped
Make it step by step
- If the soup is to be made ahead, add the rice just before serving to prevent it from overcooking.
- In saucepan, heat vegetable oil over medium heat; cook leeks, covered, for about 5 minutes or until softened.
- Add chicken; cook over medium-high heat, stirring, for about 4 minutes or until chicken in no longer pink inside.
- Stir in 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. Stir in salt and pepper. Sprinkle with parsley.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.