Creamy But Lean Chicken And Leeks
Serves: 6
Fatima Kris
1 January 1970
Based on User reviews:
49
Spice
42
Sweetness
43
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Butter4 large
Leek (white parts only, chopped)6 cups
Chicken Broth1 cup
Long Grain Rice1
Salt1 cup
Parsley (minced fresh)Directions:
1
Heat the butter in a saucepan
2
Add the leeks and celery and toss together for a few seconds
3
Add 1/2 cup of the chicken broth
4
Cover and simmer over low heat for 5 to 10 minutes or until vegetables are tender
5
Add the remaining broth and rice and bouquet garni
6
Cover and simmer, over very low heat for 25 minutes or until rice is very tender
7
Remove the bouquet garni and puree the soup through a food mill or food processor
8
Return it to the saucepan, add the lemon juice and season to taste with salt and pepper
9
If soup is thin, simmer it down until thick enough; if too thick, add some water
10
Add the chicken and simmer, uncovered, for 5 minutes or until chicken is just cooked through
11
Adjust the seasoning
12
Portion out and garnish with parsley