Chicken Soup

I usually cook rice separately and pour soup over rice in individual bowls.

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Step 1

Add first 8 ingredients and 3 large stalks celery cut in chunks to soup pot & cover with water plus 1 inch. Bring to a boil and lower heat to very low so liquid barely bubbles. Cook uncovered for 2 to 2-1/2 hours. Transfer chicken to container & simmer until concentrated. Strain through a sieve & discard solids. Refrigerate overnight or up to 3 days. Separate bone & skin from chicken, discard & cut chicken in pieces Skim fat from top of broth, SAVE. Put 3 tbsp in soup pot with lid & add leeks. Stir & heat over medium heat until they begin to fry. Decrease heat to gentle sizzle & cook, stirring approximately 3 minutes. Add carrots, sprinkle with 1/4 salt, stir & cover. Cook until just tender, approximately 5 minutes, do not brown. Add broth and heat to simmer. Add meat. Check salt & pepper. Add parsley. Soup should have droplets of fat.