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Ingredients

• 6 1/4 cups chicken stock
• 2 small carrots, very thinly sliced
• 1 celery stalk, finely diced
• 1 baby leek, halved lengthwise and thinly sliced
• 1 cup green peas
• 1 cup cooked rice
• 1 1/2 cups cooked chicken, sliced or shredded
• 2 tsp chopped fresh tarragon
• 1 tbsp chopped fresh parsley
• salt and pepper to taste
• sprigs of fresh parsley - optional

Description

In A Large Saucepan, Pour In The Stock, Add The Carrots, Celery And Leek. Bring To A Boil, Reduce The Heat To Low, And Simmer Gently, Partially Covered, For About 10 Minutes. ...

Foodberry