Chicken and Rice Soup (Low in Salicylate)
1 leek
1 to 2 cups celery (including some celery leaves)
3 to 4 cups chicken stock
¾ to 1 cup rice
Chicken (as much as desired)
1 to 3 cloves garlic
½ cup parsley (chopped)
1 handful chives
Salt to taste
Water to desired thinness
1 to 2 tablespoons butter
Sauté the leek and celery in the butter and garlic until tender.
Add Chicken and sauté until chicken is just cooked throughout.
Add chicken stock, parsley, chives, rice and water (if needed).
Bring to a light boil and then reduce heat to simmer.
Simmer until rice is tender.
Enjoy!