4 cans (12-1/2 ounce each) chicken broth
1 cup water
6 leeks, split and cut in crescents
1-inch pieces or 2 bunches scallions, cut in 1/2-inch pieces
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup Minute rice
1 cup cooked chicken, cut in strips
2 tablespoon minced parsley
Combine broth, water, leeks, salt and pepper in a large saucepan; bring to a boil. Cook over medium heat 15 minutes or until leeks are just tender. Add rice and simmer 5 minutes. Place chicken in soup tureen. Ladle in soup and sprinkle with parsley.
Makes about 7 cups or 6 to 7 servings.