Chicken and Leek Soup

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READY IN: 2hrs 30mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a large stock or soup pan. Add all the vegetables and brown over a medium-high heat for 5 minutes stirring constantly.
  • Add the chicken to the pot and enough water to more than cover. Add the bay leaf. Add 6 leek.
  • Cover the pot and simmer gently for 1- 1 ½ hours or until the chicken is falling off the bone Remove the chicken and reserve.
  • Continue cooking the broth for 20 minutes to intensify the flavour. Season with salt and pepper.
  • Shred some of the reserved chicken meat and add to the finished soup.
  • Note: The reserved chicken can also be served as a separate course with boiled potatoes and other fresh vegetables.
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