I think this year we must have skipped Autumn and jumped straight into Winter. The fire has been burning which means Mr D has started chopping wood and quite honestly, I’m surprised we haven’t had snow which is not unheard of in April.
So Winter in this house means soup. Chicken and Leek soup has been a favourite in our house for a long time.
Chicken and Leek Soup
500 grams chicken breast fillet, chopped into bite sized pieces
2.5 litres chicken stock
2 leeks, washed, outer layer removed and sliced
1/2 cup basmati rice
Salt and pepper to taste
Place chicken and stock in a large saucepan and bring to the boil, stirring occasionally. Once it has boiled, simmer for another 30 minutes.
Add leeks, rice and salt and pepper to taste. Stir initially to ensure the rice doesn’t stick to the bottom of the pan. Bring back to the boil and then allow to simmer for another 30 minutes or until leeks have softened and the rice is cooked.
That is it! Easy and delicious. Serve up with a bread roll or cheese on toast or just enjoy on it’s own.