Chicken, Leek and Ginger Soup – Sophie Zalokar

Ingredients

• 240 g (approx 1 cup) Basmati rice
• 2 cups cold water
• 3 lrg (approx. 1kg) skinless free-range chicken breasts
• 2 litres hot water
• 2 tsp unsalted herbal stock powder (Tinderbox brand)
• 2 ½ tsp sea salt
• 1 leek, thickly sliced
• 1 sml fennel bulb, trimmed & cut into matchstick pieces
• 2 sticks celery, sliced
• 1 ½ tbsp fresh ginger, finely chopped
• fennel fronds & inner celery leaves, to garnish