Chicken Soup with Rice

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large leek, white and light green parts thinly sliced and washed well (1 ½ cups)
• 8 cups homemade chicken stock or store-bought low-sodium chicken broth
• 1 pound boneless, skinless chicken thighs
• 3 carrots, cut into ½-inch pieces (2 cups)
• 2 celery stalks, cut into ½-inch pieces (1 ½ cups)
• ¾ cup long-grain white rice
• Finely grated Parmigiano-Reggiano cheese and chopped parsley leaves, for serving

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