Chicken-and-Vegetable Soup
Photo: flickr user kimubert
Ingredients
10 cups Cold water
4 mediums Carrots, thinly sliced
2 mediums Yellow onions peeled, finely diced
1 small Head celery, thinly sliced
tablespoon Whole black peppercorns
6 Bay leaves
4 sprgs fresh thyme, -=OR=-
teaspoon -Fresh thyme leaves, -=OR=-
teaspoon -Dried thyme
1 tablespoon Salt
1 tablespoon Unsalted butter
Preparation
1
COMBINE CHICKENS AND WATER in a 5-quart stockpot. Cover, bring to a boil over high heat. Reduce heat to low and skim off the scum that accumulates on 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 the chicken breasts and continue to cook for another 25 minutes.
2
Meanwhile, slice the white parts of 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 add the leeks and the remaining carrots, onions and celery. Cover and cook gently until vegetables are soft, about 5 minutes. Remove the chicken from the liquid and place on a platter. Strain the liquid through a fine strainer into a large plastic container and discard the herbs, spices and the cooked soup vegetables.
3
4
5
Pour the hot broth into a pitcher or soup tureen and pour the soup into the garnished bowls at the table.
Tools
.
Yield:
6.0 servings
Added:
Thursday, February 11, 2010 - 4:37pm