Chicken Soup

By lisajesselson

Ingredients

• 2 1/2 lbs. stewing chicken parts including necks and backs
• 2 leeks, whites only washed and coarsely chopped
• 2 yellow onions peeled and coarsely chopped
• 4 celery stalks, coarsely chopped
• 2 carrots peeled and coarsely chopped
• 6 sprigs fresh parsley
• 3 sprigs fresh thyme
• 1 bay leaf
• 3-4 qts. cold water
• 1/2 tsp. peppercorns
• 1/2 tsp. salt
• 1 lb. chicken legs and thighs, skinned, boned, cut into bite size pieces
• 1/2 cabbage cut into 1 1/2 in. pieces
• 1 carrot diced

Preparation

Step 1

place chicken parts, leeks, onions, celery, and carrots in a stock pot
make bouquet garni by tying parsley, thyme, and bay leaf
add to stock pot
add cold water to cover
add peppercorns
bring slowly to boil over med-high heat
with spoon skim off any froth
reduce heat and simmer 2 hrs. (should not boil)
strain stock through colander lined with dampened cheese cloth
allow broth to cool and skim fat
add salt to taste
place broth back into pot add chicken legs and thighs, cabbage, and carrot
cook 15 min.remove fat and froth