- Posted February 22, 2013 by
Chicken Leek Soup
1 whole chicken (cut into pieces)
4 leeks (chopped)
2 tablespoons chopped parsley
1 teaspoon salt(selle agneau recette)
½ cup long-grain rice
2 tablespoons butter
2 tablespoons all purpose flour(recettes selle d agneau)
12 pitted, stewed prunes (cut in half)
Place the chicken pieces in a pot and cover with boiling water. Add the leeks, salt, and parsley. Simmer for 2 ½ hours, or until the chicken is no longer pink in the middle. Remove the chicken pieces with a slotted spoon.
Add the rice to the pot. Cook for 20 minutes, or until the rice is tender.
In a small bowl, mix together the butter and flour. Add this mixture to the pot, blending well.
Add the prunes and some of the chicken meat, cut into bite-sized bits. (Reserve the rest of the chicken for another dish.) Serve immediately.