Chicken Leek SoupDifficulty Level

Easy

Ingredients1 whole chicken (cut into pieces)4 leeks (chopped)2 tablespoons chopped parsley1 teaspoon salt½ cup long-grain rice2 tablespoons butter2 tablespoons all purpose flour12 pitted, stewed prunes (cut in half)

Preparation Instructions1Place 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.

2Add 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.

3Add the prunes and the chicken pieces, cut into bite-sized pieces. You don’t have to use all the meat, and can use the excess for another meal. Serve immediately.