Chicken And Vegetable Soup

Directions

1. COMBINE CHICKENS AND WATER in a 5-qt stockpot. Cover, bring to a boil over high heat. Reduce heat to low and skim off the scum which accumulates on the surface. Remove chicken breast quarters and set aside. Add in 2 c. carrots, 1 c. onions, 2 c. celery, green leek tops, peppercorns, bay leaves, thyme and salt. Cover and simmer for 45 min. Remove cover, replace the chicken breasts and continue to cook for another 25 min.
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 c.. Heat the butter in a medium saucepan over medium heat and add in the leeks and the remaining carrots, onions and celery. Cover and cook gently till vegetables are soft, about 5 min. Remove the chicken from the liquid and place on a platter. Strain the liquid through a fine strainer into a large plastic container and throw away the herbs, spices and the cooked soup vegetables.
3. Skim and throw away any fat from the surface of the broth. Remove and throw away chicken skin. Remove the meat from the bones, dice it and set aside. Place bones in an airtight freezer container and save for making stock.
4. Immediately prior to serving, transfer broth to a pot and heat, covered, over high heat. Heat chicken and vegetables, covered, in 350F oven till warm. Decorate each soup bowl with some heated diced vegetables and chicken.
5. Pour the warm broth into a pitcher or possibly soup tureen and pour the soup into the garnished bowls at the table.