1 tablespoon unsalted butter, cut into small pieces
1 1/2 to 2 pounds chicken breast tenders, cut into large bite-size pieces, about 2 inches
2 medium leeks, trimmed of tough tops and roots
1 bay leaf
1 cup shredded carrots or 1 large carrot, cut into matchsticks
2 celery ribs, chopped
1 tablespoon dried thyme
6 cups chicken stock
1 1/2 cups white rice
A handful of fresh flat-leaf parsley leaves, finely chopped
Salt and freshly ground black pepper
Heat a large deep-sided skillet or medium soup pot over medium-high heat. Add 2 tablespoons of EVOO and the butter. When the butter melts into the oil, add the chicken to the pan and saute until lightly golden on both sides, 4 minutes.
Cut the leeks in half lengthwise, then slice into 1/2-inch half-moons. Place the leeks in a colander and wash under cold running water, separating the layers and releasing all the grit. You can also place the sliced leeks in a large bowl of cold water and swish them around like a washing machine. The grit will fall to the bottom of the bowl.
Cook the veggies with the chicken until they wilt down, 3 minutes or so. Add the stock and bring the stoup to a boil.
4 SERVINGS, WITH SECONDS
This is the variation on the recipe from May 1 (the one that I switched with today's recipe: Mixed Greens of the First of May with Polenta). This is a very delicious meal, although it really is not a soup. It just turns into a thick chicken and rice dish. RR says: "When it comes to this one-pot wonder, even Campbell's never made it this good!" The only change I made was to change the 3 tablespoons fresh thyme to 1 tablespoon dried thyme.