1 chicken
2 or 3 bunches of leeks (probably 6 or 8 single stalks)
pepper
2 quarts stock (chicken, vegetable or beef) or water
fresh parsley
2 tablespoons brown rice (optional)
salt to taste
Bring to boil chicken in liquid with 3 or 4 leeks and simmer gently until chicken is tender. Remove chicken and strain out fat. Add the washed and cut into inch length leeks and simer very gently until the leeks are tender. While soup is simmering, pick chicken, add back about half and serve over fresh parsley in bottom of bowl.