Ingredients: |
Ingredients: 1 bay leaf
5 black peppercorns
1 head cabbage, cut into small wedges
6 carrots, peeled
4 stalks celery
1 whole chicken
2 cans chicken broth
1 tsp ground pepper
1 clove garlic, crushed
4 leeks, tops and root ends removed
3 onions, peeled
10 sprigs parsley
1 tsp salt
2 sprigs thyme
2 tbsp butter
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Directions: |
Directions:Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Lightly salt water. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender -- about 1 hour -- skimming the surface periodically. Meanwhile, slice leeks and soak in water to remove dirt and sand. Drain and set aside. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables. Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and cabbage into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent -- about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender -- about 1 hour. Stir in the parsley for the last 10 minutes. |
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