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Cockaleekie Soup


4 cans (12 1/2 oz. each) chicken broth
1 cup water
6 leeks, split and cut in crescents
1-inch pieces or 2 bunches scallions, cut in 1/2-inch pieces
1/2 tsp. salt
1/8 tsp. pepper
1 cup Minute rice
1 cup cooked chicken, cut in strips
2 tablespoon minced parsley

Combine broth, water, leeks, salt and pepper in a large saucepan; bring to a boil. Cook over medium heat 15 minutes or until leeks are just tender. Add rice and simmer 5 minutes. Place chicken in soup tureen. Ladle in soup and sprinkle with parsley.

Makes about 7 cups or 6 to 7 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.