Chicken and Leek Soup

I like the original name of this soup—“Cock a Leekie” best. I did my own take on this traditional soup to warm up a cool March night.

Ingredients:

2 teaspoons olive oil

1 cup sliced leeks (I use frozen sliced leeks, thawed)

8 cups chicken stock

1 skinless, boneless chicken breast

¼ cup quinoa (optional, but really good)

½ cup rice, any type

2 green onions, thinly sliced

2 Tablespoons fresh parsley, chopped

2 teaspoons fresh lemon juice

Salt and pepper to taste

Directions: In a Dutch oven, cook leeks in olive oil (medium heat) until just tender, but not brown. Add in the stock and chicken breast. Bring to a boil, reduce to a simmer and cover the pot. Cook for about 15 minutes, until chicken is tender. Remove the chicken from the stock and put on a plate to cool. Add the quinoa and rice to the stock and shred the chicken, putting the pieces back into the stock. Check for seasonings and add salt and pepper to taste. Simmer, covered, for 30 minutes, stirring occasionally. Add in the green onions, parsley and lemon juice and cook for 3 minutes more. Serve hot.