Prep 15 mins
Cook 15 mins
Rachael Ray. 365: No Repeats #122.
- 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 white rice
- salt & freshly ground black pepper
- 1⁄4 cup flat leaf parsley, coarsely chopped (about a handful)
- Heat a large deep-sided skillet or a medium soup pot over medium-high heat. Add the olive oil.
- Add the chicken to the pan and saute until lightly golden on both sides, 4 minutes.
- 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.
- Drain the leeks well and add them to the chicken.
- Cook the leeks, bay leaf, carrots, celery, and thyme with the chicken until the leeks wilt down, 3 minutes or so.
- 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.