Chicken soup with leek

Name: Chicken soup with leek
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 Onion; 2 Carrots; 1 (approx. 1.3 kg) ready-to-cook chicken; 7-10 Tbsp Salt; 1 Bay leaf; 1 TABLESPOON Peppercorns; 400 g Leeks (leek); 1 TABLESPOON Butter; 1 TABLESPOON Oil; 7-10 Tbsp Pepper

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1 Onion
2 Carrots
1 (approx. 1.3 kg) ready-to-cook chicken
7-10 Tbsp Salt
1 Bay leaf
1 TABLESPOON Peppercorns
400 g Leeks (leek)
1 TABLESPOON Butter
1 TABLESPOON Oil
7-10 Tbsp Pepper

Directions

1
Peel onion and carrots, chop coarsely. Wash the chicken inside and outside. Put onion, carrots and chicken in a high pot, pour on water until the chicken is covered with water (about 3 litres).
2
Add bay leaf and peppercorns, season with salt. Slowly bring to the boil and simmer for about 1 1/2 hours.
3
Clean the leek, cut it in half lengthwise, wash it and cut it into fine strips. Heat butter and oil in a frying pan and sauté the leek in it. Take the chicken out of the pot and let it cool down a little. Pour broth through a sieve.
4
Measure out 2 litres of stock and bring to the boil in a pot. Remove flesh from skin and bones and chop. Add leek and meat to the stock and simmer for about 5 minutes. Season soup again.