Ingredients

• chicken stock L 1,800
• 300 g leeks, already cleaned
• 200 g chicken breast
• 180 g rice
• parsley
• parmesan
• extra virgin olive oil
• salt

To prepare the chicken soup with rice and leeks, reduce the leeks in slices and fry them in a large casserole, in a drizzle of oil, then season the diced chicken breast and the rice; wet the sauté with the hot chicken stock, salt and cook uncovered, over medium heat, for about 18 minutes: the soup should be not too broth; complete it with plenty of chopped parsley, distribute it in the holsters and bring it to the table hot, accompanied by grated Parmesan.

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