Budget: cock-a-leekie soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 2 | cups | Leeks, sliced |
| 2 | Chicken breasts, cubed boneless, skinless | |
| 6 | cups | Chicken stock |
| ¾ | cup | Long-grain rice |
| 1 | 2-inch strip lemon peel | |
| 1 | Bay leaf | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Fresh parsley, chopped |
Directions
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. 6 servings for $8⅜ CDN [Mar/95] Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones" [-=PAM=-] PA_Meadows@...