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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Rachael Ray. 365: No Repeats #122. Ingredients:
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) |
Directions:
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.
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