Chicken & Rice Soup

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6 1/4 cups chicken stock

2 small carrots, very thinly sliced

1 celery stalk, finely diced

1 baby leek, halved lengthwise and thinly sliced

1 cup green peas

1 cup cooked rice

1 1/2 cups cooked chicken, sliced or shredded

2 tsp chopped fresh tarragon

1 tbsp chopped fresh parsley

salt and pepper to taste

sprigs of fresh parsley - optional

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