Chicken And Leek Soup

1. 1

   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.

2. 2

   Add the chicken to the pot and enough water to more than cover. Add the bay leaf. Add 6 leek.

3. 3

   Cover the pot and simmer gently for 1- 1 1/2 hours or until the chicken is falling off the bone Remove the chicken and reserve.

4. 4

   Continue cooking the broth for 20 minutes to intensify the flavour. Season with salt and pepper.

5. 5

   Shred some of the reserved chicken meat and add to the finished soup.

6. 6

   Note: The reserved chicken can also be served as a separate course with boiled potatoes and other fresh vegetables.

* Per serving · 4 servings · Values may vary.

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