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1
Remove any breast meat from the chicken.
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2
Cover the chicken carcass with 1.5L of cold water and bring to the boil.
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3
Simmer for half an hour.
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4
Strain off the stock and leave the chicken aside to cool.
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5
Finely chop the onion and celery.
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6
Dice the carrot.
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7
Fry for 5 minutes until the onion is soft.
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8
If you are using uncooked rice, add it now and fry for a minute.
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9
Add the stock (and cooked rice if using cooked rice) and simmer for 10 minutes.
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10
Add stock powder, salt and pepper to taste.
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11
Pick off all the chicken from the bones and cut up any reserved breast meat.
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12
Add to the soup.
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13
Trim the end off the leek and remove any limp or bruised leaves.
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14
Try to leave as much of the green part on as possible.
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15
To clean the leek, insert a knife through the middle of the leek at the top of the white part and slice upwards, cutting the leek in half lengthways.
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16
This helps fan out the leaves so that you can get into the bit where dirt collects just above the white bit.
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17
Wash each leaf under running water.
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18
Slice the leek into rounds and add to the soup.
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19
Simmer for another 5 to 7 minutes until the leek is cooked but still has a bit of squeak left in it.
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20
(My kids loved it when the leeks squeaked!
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21
).
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22
Add finely chopped parsley, check the seasoning and serve.
