…might as well share my chicken, rice and leeks soup recipe. You won’t be eating the rich, but I’m often preparing this stuff when my family gets sick.

Ingredients:

• 300g chicken thighs and legs; separate the bones but don’t discard them, dice the meat
• 1/3 cup of rice
• 2 leeks; wash them, separate the green leaves, chop the white part thinly
• 2 carrots, peeled, grated
• 1/2 onion, peeled, diced small
• 1 clove of garlic, peeled, minced
• a piece of ginger roughly the same size as the above, peeled, minced
• 1L or so of water
• 1 teaspoon of vinegar
• salt, black pepper
• some veg oil (just a wee bit)

1. Get a large pot. Add the veg oil, turn the fire to high, and use it to brown the chicken bones.
2. Add garlic and ginger. Count to 10, then add the green part of the leeks (not the white!), water, vinegar, salt and pepper. Simmer it on low fire. This takes a while (like, 1h or so), but it’s worth the time, just leave the pot doing its magic.
3. When the bones are coming off clean, discard the bones and the green part of the leeks. They already did their job, to flavour the broth.
4. Now add the chicken meat that you’ve diced. Check if the broth needs more salt and/or pepper, adjust them as necessary. Keep cooking it under low fire until the meat is almost good to go. It shouldn’t take long, I think 20min? Not sure.
5. Add rice. Keep cooking.
6. When the rice is halfway cooked (like, 10min? it depends on the rice), add the onion, carrots, and white part of the leeks. Once the rice finishes cooking the vegs are probably good to go too, so serve it immediately with some bread.