Chicken Soup With Rice

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
316
FAT
25%
CHOL
20%
SOD
12%

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Ingredients for 4 servings

10 whole black peppercorns

2 sprigs flat-leaf parsley, plus more roughly chopped for garnish

1 sprig thyme

1 dried bay leaf

2 tablespoons unsalted butter

1 onion, cut into 1/2-inch dice

1 leek, white and light-green parts, thinly sliced and washed well

8 cups homemade or low-sodium canned chicken stock

1 whole skinless and boneless chicken breast

3 carrots, cut into 1/2-inch dice

2 stalks celery, cut into 1/2-inch dice

3/4 cup long-grain rice

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