Chicken Soup with Rice
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large leek, white and light green parts thinly sliced and washed well (1 ½ cups)
- 8 cups homemade chicken stock or store-bought low-sodium chicken broth
- 1 pound boneless, skinless chicken thighs
- 3 carrots, cut into ½-inch pieces (2 cups)
- 2 celery stalks, cut into ½-inch pieces (1 ½ cups)
- ¾ cup long-grain white rice
- Finely grated Parmigiano-Reggiano cheese and chopped parsley leaves, for serving
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