You can let winter winds blow if you have a steaming bowl of this chunky chicken soup to ward off the shivers.
- Portion size 4 servings
Ingredients
Method
In large heavy saucepan, heat oil over medium heat; cook leeks, covered and stirring occasionally, for about 5 minutes or until softened.
Add chicken; cook over medium-high heat, stirring, for about 4 minutes or until no longer pink inside.
Add chicken stock, rice, lemon peel and bay leaf; bring to boil. Reduce heat and simmer for about 20 minutes or until rice is tender.
Discard lemon peel and bay leaf. Season with salt and pepper. Ladle into warmed bowls; sprinkle with parsley.
Nutritional facts <b>Per serving:</b> about
- Protein 24 g
- Calories 320.0
- Total fat 10 g
- Total carbohydrate 31 g
