Chicken Soup with Rice

Name: Chicken Soup with Rice
Prep time: 25 min
Total time: 1 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large leek, white and light green parts thinly sliced and washed well (1 1/2 cups); 8 cups homemade chicken stock or store-bought low-sodium chicken broth; 1 pound boneless, skinless chicken thighs; 3 carrots, cut into 1/2-inch pieces (2 cups); 2 celery stalks, cut into 1/2-inch pieces (1 1/2 cups); 3/4 cup long-grain white rice; Finely grated Parmigiano-Reggiano cheese and chopped parsley leaves, for serving

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Prep Time: 25 minutes

Total: 1 hours

Author : Martha Stewart

Ingredients

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3 tablespoons extra-virgin olive oil1 large leek, white and light green parts thinly sliced and washed well (1 1/2 cups)8 cups homemade chicken stock or store-bought low-sodium chicken broth1 pound boneless, skinless chicken thighs3 carrots, cut into 1/2-inch pieces (2 cups)2 celery stalks, cut into 1/2-inch pieces (1 1/2 cups)3/4 cup long-grain white riceFinely grated Parmigiano-Reggiano cheese and chopped parsley leaves, for serving

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Instructions

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Heat oil in a medium saucepan over medium-high until hot. Add leeks, carrots, and celery; cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add stock, chicken thighs, and rice; bring to a boil, then reduce heat to low and simmer until vegetables and rice are tender and chicken is cooked through, about 14 minutes. Remove from heat. Transfer chicken to a plate and let cool slightly. Cover soup partially with a lid. When chicken is cool enough to handle, shred into bite-size pieces. Return to soup and cook just until warmed through, about 1 minute. Serve soup with cheese and parsley.