Caroline's Cooking
01
Cut the leek into rounds of medium thickness. Use both the white and most of the green part - just be sure to get the leek really clean before cooking.
02
The leeks will soften and cook in the stock and add to the flavor of the broth. Use homemade stock if you have it.
03
The rice helps add a bit more bulk to the soup and gives extra comfort factor. You can also use barley, but it takes longer to cook.
04
This soup is a great way to use the odd scrap of leftover chicken too - just add it into the soup before serving.
Wonderfully comforting on a cold day!