At the food hop - Chunky chicken soup

Just remembered that I still havent put any of the chicken recipes that I mentioned the other day and as my free view box is on the blink making the only program actually viewable Something for the weekend in which Tim Lovejoy can't seem to eat and talk which is rather worrying for a food based program. Annnnyway

This soup has been taken from a very good soup book called errr soup which I heartily recommend but sadly I can't actually find it on the internet but did find this from the same editor here.
I added a couple of things to make it even chunkier as it became a main meal for a visiting friend.

ingredients.
4 skinless, boneless chicken thighs - washed and cut into 1/2 inch cubes
1 tablespoon butter
2 small leeks, washed and thinly sliced.
2 tablespoons of long grain rice
3 3/4 cups of chicken stock
salt and pepper

extra - 2 tablespoons of pearl barley
1 carrot, washed peeled and sliced.
1 tablespoon mixed fresh parsley and mint

to add garlic croutons
2 tablespoon of olive oil
1 garlic clove - crushed
4 slices of bread, cut into cubes

Melt butter in a large saucepan, add the leeks and cook until tender (about 5 - 10 mins). Add the rice, carrots and chicken, cook for 2 minutes.
Add the stock and pearl barley, cover and simmer for 15 to 20 minutes until the rice and the barley is tender.

Whilst the soup is cooking make the croutons but heating the oil in a large frying pan, add the crushed garlic and breadcrumbs and cook until the bread is golden brown, stir all the time. Drain on paper towels and sprinkle with salt.

Add the parsley and mint to the soup and season to taste serve topped with the garlic croutons.