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2 tb Vegetable oil
2 c Leeks, sliced
2 Chicken breasts, cubed boneless, skinless
6 c Chicken stock
3/4 c Long-grain rice
1 2-inch strip lemon peel
1 Bay leaf
1 ts Salt
1/4 ts Pepper
2 tb Fresh parsley, chopped
If the soup is to be made ahead, add the rice just before serving to
prevent it from overcooking.
In saucepan, heat vegetable oil over medium heat; cook leeks,
covered, for about 5 minutes or until softened. Add chicken; cook
over medium-high heat, stirring, for about 4 minutes or until chicken
in no longer pink inside. Stir in stock, rice, lemon peel and bay
Bring to boil; reduce heat and simmer for about 20 minutes or until
rice is tender. Discard lemon peel and bay leaf. Stir in salt and
pepper. Sprinkle with parsley.
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