Chicken and Vegetable Soup 2
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INGREDIENTS 2 chickens, about 4 pounds each, cut into quarters
10 cups cold water
4 carrots, thinly sliced
2 yellow onions, peeled and finely diced
1 head celery, thinly sliced
2 leeks, green tops and white bottoms separate
1/2 tablespoon whole black peppercorns
6 bay leaves
1-1/2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
1 tablespoon salt
1 tablespoon unsalted butterCover chickens with water in a 5-quart stockpot, bring to a boil over high heat. Reduce heat to low and skim the scum off the surface. Remove chicken breast quarters and set aside.
Add 2 cups carrots, 1 cup onions, 2 cups celery, green leek tops, peppercorns, bay leaves, thyme and salt. Cover and simmer for 45 minutes.
Remove cover; replace chicken breasts and continue to cook for another 25 minutes.
Meanwhile, slice the white parts of the leeks into 1/4-inch rounds and wash well to remove any sand. You should have about 1 cup.
Melt the butter in a medium saucepan over medium heat and sauté the leeks and the remaining carrots, onions and celery gently until soft, about 5 minutes.
Once cooked, remove the chicken to a platter. Strain the liquid through a fine strainer into a large plastic container. (Discard the herbs, spices and vegetables.) Skim off any fat from the broth. Remove and discard the chicken skin. Remove the meat from the bones, dice and set aside.
Immediately prior to serving, transfer broth to a pot and heat; covered over high heat. Heat chicken and sautéed vegetables, covered, in 350 degree oven until hot.
Garnish each soup bowl with some heated diced vegetables and chicken. Ladle the broth into the garnished bowls at the table.
Serves 8