Preparation time: 30min
Allergens: gluten
Serves 4 persons

Ingredients:
6 1/4 cups chicken stock
2 small carrots, very thinly sliced
1 celery stalk, finely diced
1 baby leek, halved lengthwise and thinly sliced
1 cup green peas
1 cup cooked rice
1 1/2 cups cooked chicken, sliced or shredded
2 tsp chopped fresh tarragon
1 tbsp chopped fresh parsley
salt and pepper to taste
sprigs of fresh parsley - optional

In a large saucepan, pour in the stock, add the carrots, celery and leek. Bring to a boil, reduce the heat to low, and simmer gently, partially covered, for about 10 minutes.

Stir in the green peas, rice, and chicken and continue cooking for an additional 10-15 minutes or until the vegetables are tender.

Add the chopped tarragon and parsley, then taste and adjust the seasoning, adding salt and pepper as needed.

Serve the soup in individual bowls, and garnish with the parsley if desired.

Courtesy of FOODBERRY.COM