Chicken and Rice Stoup

1. 1

   Prepare according to the master recipe, #121, skipping the first step of cooking the rice and starting by sauteing the chicken and leeks as before.

2. 2

   When you add the leeks, also add the bay leaf, carrots, celery, and thyme.

3. 3

   Add all 6 cups of stock and bring the stoup to a boil.

4. 4

   Stir in the 1 1/2 cups of rice and cook until the rice is just tender, 15 to 18 minutes.

5. 5

   Stir in the parsley, adjust the salt and pepper, and serve.

6. 6

   Leftovers will get really thick, and the rice will bloat.

7. 7

   Add a combination of broth and water to reheat the stoup.

* Per serving · 4 servings · Values may vary.

No additional tips available.