Cut the chicken into 1/2 inch cubes. Melt the butter in a saucepan. Add the leeks and cook on medium until tender. Add the rice and chicken and cook for 2 minutes on medium. Add the stock. Cover the pan and simmer for 15 minutes or until the rice is tender. To make the garlic croutons heat the oil in a large skillet. Add the crushed garlic clove and bread cubes and cook until the bread is golden brown, stirring constantly to prevent burning. Drain on paper towels and sprinkle with a pinch of salt. Add the parsleyt to the soup and adjust the seasonings to taste with salt and pepper. Serve with the garlic croutons.
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|Serving Size: 1 Serving (1423g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 83 (25%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 73.4mg||23 %|
|Sodium 5349.5mg||184 %|
|Potassium 779mg||21 %|
|Total Carbohydrate 25.4g||7 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 23.8g|
|Protein 36g||51 %|
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Calories per serving: 331
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