Name: Chicken and leek soup
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 6
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

Chicken and leek soup

Serves 6

Prep

10M

Cook

1H 10M

Total

1H 20M

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

Method

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.

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.
Note

Women's Weekly Food