chicken and vegetable soup

How To Make chicken and vegetable soup

• 1

  COMBINE CHICKENS AND WATER in a 5-quart stockpot.
• 2

  Cover, bring to a boil over high heat.
• 3

  Reduce heat to low and skim off the scum that accumulates on the surface.
• 4

  Remove chicken breast quarters and set aside.
• 5

  Add 2 cups carrots, 1 cup onions, 2 cups celery, green leek tops, peppercorns, bay leaves, thyme and salt.
• 6

  Cover and simmer for 45 minutes.
• 7

  Remove cover, replace the chicken breasts and continue to cook for another 25 minutes.
• 8

  Meanwhile, slice the white parts of leeks into 1/4-inch rounds and wash well to remove any sand.
• 9

  You should have about 1 cup.
• 10

  Melt the butter in a medium saucepan over medium heat and add the leeks and the remaining carrots, onions and celery
• 11

  Cover and cook gently until vegetables are soft, about 5 minutes.
• 12

  Remove the chicken from the liquid and place on a platter.
• 13

  Strain the liquid through a fine strainer into a large plastic container and discard the herbs, spices and the cooked soup vegetables.
• 14

  Skim and discard any fat from the surface of the broth.
• 15

  Remove and discard chicken skin.
• 16

  Remove the meat from the bones, dice it and set aside.
• 17

  Place bones in an airtight freezer container and save for making stock.
• 18

  Immediately prior to serving, transfer broth to a pot and heat, covered, over high heat.
• 19

  Heat chicken and vegetables, covered, in 350 oven until hot.
• 20

  Decorate each soup bowl with some heated diced vegetables and chicken.
• 21

  Pour the hot broth into a pitcher or soup tureen and pour the soup into the garnished bowls at the table.
• 22

  VARIATION: You may substitute 1 1/2 ts -Fresh thyme leaves, OR 1/2 ts -Dried thyme in place of 4 sprigs fresh thyme.
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