Serves 4-6

Ingredients

1 skinless, boneless chicken breast

1/4 cup extra-virgin olive oil

1-pound leeks, white and pale green parts only, rinsed and sliced into 1/4—inch rounds

1 onion, chopped

1/4 cup fresh flat-leaf parsley, chopped

1/4 cup fresh thyme leaves, chopped

7 cups water, plus more if needed

1/2 cup Arborio rice

Salt and freshly ground black pepper to taste

Instructions

Place the chicken in a small saucepan and cover with water.  Bring to a boil over high heat.  Reduce the heat and simmer, uncovered, for approximately 6-7 minutes.  Take the chicken out of the water and set it aside to cool.  When the chicken is cool enough to handle, shred it and set aside.

Heat the olive oil in a large saucepan over medium-high heat.  Add the onion and cook for approximately 5-6 minutes, stirring often.  Add the leeks and parsley and cook for an additional 4-5 minutes, stirring often.

Add the water and bring to a boil.  Add the rice.  Season with salt and pepper and simmer over medium-high heat for approximately 40 minutes, adding more water if necessary.  Season with additional salt and pepper to taste.

Pour the soup into individual soup bowls.  Serve immediately.