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.
Stir in the 1 1/2 cups of rice and cook until the rice is just tender, 15 to 18 minutes. Stir in the parsley, adjust the salt and pepper, and serve. Leftovers will get really thick, and the rice will bloat. Add a combination of broth and water to reheat the stoup.
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.
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