2 (10 3/4 oz.) cans chicken broth
2 soup cans water
6 leeks, split and cut in 1-inch pieces (or scallions)
1 tsp. salt (optional)
1/8 tsp. pepper
1 c. dry instant rice
1 c. thin strips cooked chicken
2 tbsp. minced parsley

Combine broth, water, leeks, salt and pepper in a large saucepan. Bring to a full boil, reduce heat and simmer 15 minutes, or until leeks are just tender. Add rice and chicken. Cover; remove from heat. Let stand 5 minutes. Sprinkle with parsley.