Ingredients:
1 chicken, weighing about 1 1/4 kg
1 L chicken stock
salt and freshly ground black pepper
1 1/2 kg leeks, washed and trimmed
To finish; 1 x 15 ml spoon finely chopped parsley
Directions:
Wash and dry the chicken and place in a large saucepan with the stock.Season generously. Cut the leeks into wafer-thin rings and add to the chicken. Bring to a boil and simmer for 2 1/2-3 hours until tender.Remove the chicken from the stock,carve off the meat and cut into bite-size pieces.Serve the soup with the chicken pieces in it, or alone with the chicken as a main course.Garnish with chopped parsley.
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