• 1 large cut-up chicken or 6 to 8 thighs, skinned
• 1 tsp Season*All
• 1/4 tsp white pepper
• 2 celery tops
• 2 bay leaves
• 3 quarts water
• 3 leeks, washed well and trimmed of the tough pieces, cut into 1/2" slices
• 1 cup rice

Place chicken in a large kettle with the Season*All, white pepper, celery tops, bay leaves, and water.
1. Bring to a boil; cover and simmer about 1 hour or until chicken is tender.
2. Remove chicken and strain the broth.
3. Return broth to kettle and add the leeks and rice. Add more Season*All if broth is not salty enough.
4. Bring to a boil; cover and simmer 25 to 30 minutes more.
5. Meanwhile, remove chicken from the bones and cut into large pieces.
6. Return to soup and heat. Ladle into soup bowls.

Serve with buttered toasted sourdough bread.