Ingredients
Stock
1 whole chicken
2 carrots, roughly chopped
4 leeks, green tops only roughly chopped
2 onions
2-stick celery
2 bay leaves
Peppercorns
2 cloves
4 sticks of fresh thyme, chopped up.
Soup
100g butter
4 leeks, sliced bottom white parts. Roots removed.
1 onion finely diced
2-stick celery
1 bay leaf
6 cloves garlic
½ bunch parsley
1 loaf crusty sourdough bread
Method
Method: Stock
Simmer stock, 30 to 60 min.
Remove meat from bones and cut into bite sized pieces.
Allow meat and stock to cool.
Method: Soup
Remove whole chicken from stock and break up chicken breasts. Chop chicken roughly. In a pot, simmer garlic, butter, thyme, onion and stir. Increase heat and sweat. Add leaks, salt and pepper and cook for 4 – 6 min until soft.
Strain stock to get rid of the chunky parts and add to soup. Add chicken and parsley to soup and boil for 1 minute.
Serve in a large bowl with crusty white bread and butter on the side.
