Ingredients
The following ingredients have 4 Servings
- 2 tablespoons olive oil
- 1 leek, cleaned and chopped (light green and white part only)
- 2 celery stalks, sliced thinly
- 2 carrots, peeled and chopped
- 4 cups chicken broth (I like the boxed Pacific and Imagine brands)
- 1/2 cup rice
- 2 cups shredded cooked chicken
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instruction
- Heat the olive oil in a Dutch oven or other heavy pot over medium high heat. Add leek, carrots and celery and stir until the leek is softened, about 3-5 minutes.
- Add rice to the pot and stir for another 2 minutes.
- Pour in chicken broth and bring to a boil. Lower heat to a simmer, cover the pot and cook until the rice is done, about 15 minutes.
- Stir in chicken and season to taste with salt and pepper. Ladle into bowls, garnish with parsley and serve.
