Chicken and leek soup

Name: Chicken and leek soup
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: Serves 6
Cuisine: Modern European
Ingredients: 4 cup (2l) chicken stock; 4 chicken thigh fillets, sliced; 2 leeks, trimmed, washed and sliced; 2 tablespoon rice; salt and pepper, to season; 1/3 cup pitted prunes (optional); 1/4 cup (30g) grated tasty cheese, plus extra, to serve; 2 tablespoon chopped parsley; cheesy croutons, to serve

Apr 29, 2014 2:00pm

Serves 6
10 mins preparation
1 hr 10 mins cooking

ingredients

Chicken and leek soup
- 4 cup (2l) chicken stock
- 4 chicken thigh fillets, sliced
- 2 leeks, trimmed, washed and sliced
- 2 tablespoon rice
- salt and pepper, to season
- 1/3 cup pitted prunes (optional)
- 1/4 cup (30g) grated tasty cheese, plus extra, to serve
- 2 tablespoon chopped parsley
- cheesy croutons, to serve

method

Chicken and leek soup
- 1
  Place stock and chicken in a large pot. Bring to boil on high. Reduce heat and simmer for 30 minutes.
- 2
  Add leeks and rice. Season to taste. Simmer for another 30 minutes.
- 3
  Just before serving, stir in prunes, if using, and cheese. Serve with parsley, extra cheese and cheesy croutons.

notes

Make cheesy croutons by lining a baking tray with baking paper. Thinly slice a small baguette. Arrange on tray. Bake at 180°C for 5-10 minutes, until golden. Turn over and sprinkle with 1/2 cup grated cheddar cheese. Bake for another 3-5 minutes.