Chicken soup

2 tsp oil
1 onion, diced
2 cloves garlic, diced
300g chicken, thinly sliced
2 carrots, peeled and sliced
1/2 leek, sliced
1 litre chicken stock
1/2 cup short grain rice

Heat oil in large pan and saute onion, garlic and chicken. Add all the diced vegies and chicken stock and rice. Bring to boil and simmer for 40 mins. Serve with toasted bread. Enjoy.