Chicken, leek and rice soup

For a hearty take on a classic soup, try adding rice. This soup is enjoyed most on winter nights to warm the soul. This is very delicius <3 <3

Total Time: 1 hr

Prep Time: 15 min

Cook Time: 45 min

Serves: 4

Ingredients:

• Olive oil
• 2 tsp
• Leek(s)
• 1 whole, white part only, thinly sliced
• Carrot(s)
• 1 medium, finely chopped
• Celery
• 2 stick(s), finely chopped
• Skinless chicken thigh
• 405 g, (Buy 450g) fat trimmed, cut into 2cm pieces
• Garlic
• 2 clove(s), crushed
• Salt reduced chicken stock
• 4 cup(s), (1L)
• Brown rice
• ⅓ cup(s), (65g)
• Zucchini
• 1 medium, cut into 2cm pieces
• Green beans
• 150 g, cut into 3cm pieces
• Fresh flat-leaf parsley
• 2 tbs, chopped

Instructions:

1. Heat oil in a saucepan over a medium heat. Cook leek, carrot and celery, stirring, for 5 minutes or until softened.
2. Add chicken and cook stirring, for 3–4 minutes or until browned. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add stock and rice and bring to the boil. Reduce heat and simmer, partially covered, stirring occasionally, for 30 minutes or until rice is tender.
3. Stir in zucchini and beans and simmer, uncovered, for 2–3 minutes or until vegetables are just tender. Season with salt and pepper. Serve sprinkled with parsley.