Directions:
- Put the chicken in a pot with enough water to more than cover.
- Add 6 leeks.
- Cover the pot and simmer gently for 1 hour or until the chicken is falling off the bone.
- Remove the chicken and reserve.
- Strain the stock into a fresh pot, add the rice and cook in a covered pot for 10 minutes.
- Add the grated carrots and the remainder of the chopped leeks and continue cooking for 20 minutes.
- Taste for intensity of flavour and, if necessary, reduce further to increase the taste.
- Season with salt and pepper.
- Chop a little of the reserved chicken and add to the finished soup.
- Note: The reserved chicken is sometimes served as a separate course with mealie or boiled potatoes and a very strong sauce or perhaps yellow mustard.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 781.37 Kcal (3271 kJ) | ||
| Calories from fat | 313.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.86g | 54% | |
|---|---|---|---|
| Cholesterol | 204.08mg | 68% | |
| Sodium | 270.98mg | 11% | |
| Potassium | 972.38mg | 21% | |
| Total Carbs | 66.21g | 22% | |
| Sugars | 15.34g | 61% | |
| Dietary Fiber | 8.22g | 33% | |
| Protein | 49.3g | 99% | |
| Vitamin C | 44.1mg | 73% | |
| Vitamin A | 6.1mg | 204% | |
| Iron | 7.9mg | 44% | |
| Calcium | 206.5mg | 21% | |
| Amount Per 100 g | |||
| Calories | 131 Kcal (548 kJ) | ||
| Calories from fat | 52.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 54% | |
|---|---|---|---|
| Cholesterol | 34.21mg | 68% | |
| Sodium | 45.43mg | 11% | |
| Potassium | 163.02mg | 21% | |
| Total Carbs | 11.1g | 22% | |
| Sugars | 2.57g | 61% | |
| Dietary Fiber | 1.38g | 33% | |
| Protein | 8.26g | 99% | |
| Vitamin C | 7.4mg | 73% | |
| Vitamin A | 1mg | 204% | |
| Iron | 1.3mg | 44% | |
| Calcium | 34.6mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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