🫙 From the Spice Rack
Chicken-And-Vegetable Soup
2 Boiling chickens, 4 lbs ea. - cut in quarters 10 c Cold water 4 md Carrots; thinly sliced 2 md Yellow onions - peeled, finely diced 1 sm Head celery; thinly sliced 2 lg Leeks; gr...
maineasy
Ingredients8 items
Ingredients
- 2boiling chickens, 4 lbs ea.
- 4medium carrots; thinly sliced
- 2medium yellow onions
- 2large leeks; green tops and white
- 6bay leaves
- 4sprigs fresh thyme; -=or=-
- 11/2 ts -fresh thyme leaves, -=or=-
- 1/2tsp -dried thyme
Directions
- 1
2 Boiling chickens, 4 lbs ea
- 2
cut in quarters 10 c Cold water 4 md Carrots
- 3
thinly sliced 2 md Yellow onions - peeled, finely diced 1 sm Head celery
- 4
thinly sliced 2 lg Leeks
- 5
green tops and white - bottoms separated 1/2 tb Whole black peppercorns 6 Bay leaves 4 Sprigs fresh thyme
- 6
OR=- 1 1/2 ts -Fresh thyme leaves, -=OR=- 1/2 ts -Dried thyme 1 tb Salt 1 tb Unsalted butter COMBINE CHICKENS AND WATER in a 5-quart stockpo
- 7
Cover, bring to a boil over high heat
- 8
Reduce heat to low and skim off the scum that accumulates on the surface