Chicken, leek and rice Soup

Here we go again – another brilliant recipe (IMHO.) This is the soup that you MUST eat if it’s cold and raining outside, if you’re feeling a bit down or if you have a touch of the cold or flu – it’s an instant pick me up.

Wot u need
1 medium fresh leek
1 small onion
1/2 cup of uncooked rice (basmati or other)
3 chicken stock cubes
3 tbsp fresh flat leaf parsley
1 cooked chicken breast (optional)
2 litres boiled water
1 tbsp butter or spread
pepper

Wot u do
Melt the butter in a pot and add the finely chopped leek and onion. Cook down for five minutes. Add the water, stock cubes and pepper and bring to the boil. As the soup is boiling, shred the cooked breast into very small pieces and add to the soup. Add the dried rice. Cover and simmer for one hour.

Top tip(s): Spend some time making sure your leek and onion are finely diced – this soup work best with very small pieces of leek and onion.Cool this soup, stick it in the fridge and enjoy on day two – it’s brilliant.

How to chop a leek! Strip the outer skin from the leek and lay the leek on a chopping board with the root at the left side (is this because I’m left handed?) Take a small knife and, from the root end, cut once through the leek from bottom to top in the centre of the leek. Turn the leek, 45 degrees, and do the same with the knife. This creates a cross all the way down now simply take a knife and chop finely.

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3 Responses to Chicken, leek and rice Soup

  1. Norrie Spalding says:

    Sorry a bit boring my Mum makes the best version of this soup and it’s done big chunks of veg’ such as leeks, carrots and celery and a tea spoon of curry powder Mmm. Mum brought up 4 kids on this and still makes it every winter.
    p.s we’re all in our fifties own and never get colds.

    Norrie

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