Instructions:

Chicken Rice Soup

1/4 cup or less olive oil
4 to 5 small leeks, washed thoroughly and sliced
1/2 cup rice, uncooked *
6 cups fat free chicken broth (one large can College Inn)
1 (3 pound) whole chicken, cut up with skin removed
2 tablespoons fresh lemon juice
1 cup chopped celery
1/4 cup chopped fresh parsley
1 teaspoon coarse salt
1/4 teaspoon white pepper
1 bay leaf
1 teaspoon dried tarragon
Chopped parsley for garnish
2 carrots, peeled and cut into 1-inch pieces

In a pressure cooker, heat oil and add leeks and saute.