gentle chicken and leek soup скачать в хорошем качестве

gentle chicken and leek soup

Ingredients 4-5 leeks, white and light green parts, washed and thinly sliced 8 garlic cloves, thinly sliced ½ lemon, juiced 1/3 cup parsley leaves, finely chopped, plus more for serving 3 Tbsp olive oil, plus more for drizzling ⅔ cup long-grain white rice 6 cups chicken stock Kosher salt & black pepper 1/2 tsp Red pepper flakes (optional) 1 lb boneless, skinless chicken thighs Greek yogurt, for serving Instructions 1. Season chicken thighs with 1 tsp salt. Set aside. 2. Heat 3 Tbsp olive oil in a large pot over medium heat. Add leeks and gently cook over medium low until very soft, 10–15 min. 3. Add garlic and red pepper flakes and cook 2–3 min more. 4. Add chicken stock, rice, and chicken thighs. Increase heat to bring to a simmer. 5. Lower the heat, then simmer until chicken is cooked through and rice is plump, 15–20 min. 6. Remove chicken, shred it with two forks, then return to the pot. 7. Stir in juice from lemon and chopped parsley. Season to taste. 8. Serve topped with a spoonful of Greek yogurt, parsley, olive oil, and black pepper.