Quick & Easy

Chicken and leek soup

Comfort in a bowl.
Chicken and leek soup
1H 10M
1H 20M



1.Place stock and chicken in a large pot. Bring to boil on high. Reduce heat and simmer for 30 minutes.
2.Add leeks and rice. Season to taste. Simmer for another 30 minutes.
3.Just before serving, stir in prunes, if using, and cheese. Serve with parsley, extra cheese and cheesy croutons.

Make cheesy croutons by lining a baking tray with baking paper. Thinly slice a small baguette. Arrange on tray. Bake at 180°C for 5-10 minutes, until golden. Turn over and sprinkle with 1/2 cup grated cheddar cheese. Bake for another 3-5 minutes.


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