Chicken & Rice Soup

6 1/2 cups chicken bouillon
2 small carrots, very thinly sliced.
1 celery stalk, finely diced.
1 baby leek, halved lengthwise and
thinly sliced.
4 ounces tiny peas, defrosted if frozen.
3 cups cooked rice
5 1/2 ounces cooked chicken, sliced.
2 teaspoons chopped fresh tarragon
1 tablespoon chopped fresh parsley
salt and pepper
Fresh parsley sprigs, to garnish.

Pour in the bouillon in a large pan and add the carrots, celery, and leek. Bring to
a boil and then reduce the heat to low and simmer the bouillon gently, partially
covered, for 10 minutes. Add the peas, rice, and chicken, and continue cooking for
another 10 to 15 minutes, or until the vegetables are tender. Add the chopped
tarragon and parsley, then taste and adjust the seasoning, adding salt and pepper
as needed. Ladle the soup into warm bowls, garnish with parsley, and serve.

Recipe Submitted By June


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