1 plump chicken and giblets
2 qts. water
1 bay leaf
1 sprig parsley
Salt and pepper to taste
8 leeks, sliced
2 tbsp. rice

Place chicken and giblets in a large pot with water, bay leaf, parsley, salt, pepper, and 2 of the leeks. Simmer 1 hour. Skim off the fat. Remove the chicken and giblets and strain the soup. Add the rice and the remaining sliced leeks. Simmer gently until the leeks and rice are tender, about 1/2 hour. A little of the breast meat of the chicken may be minced and added to the soup.