INGREDIENTS

INSTRUCTIONS

COMBINE CHICKENS AND WATER in a 5-quart stockpot. Cover, bring to a
boil over high heat. Reduce heat to low and skim off the scum that
accumulates on the surface. Remove chicken breast quarters and set
aside. Add 2 cups carrots, 1 cup onions, 2 cups celery, green leek
tops, peppercorns, bay leaves, thyme and salt. Cover and simmer for  45
minutes. Remove cover, replace the chicken breasts and continue to
cook for another 25 minutes. Meanwhile, slice the white parts of  leeks
into 1/4-inch rounds and wash well to remove any sand. You  should have
about 1 cup. Melt the butter in a medium saucepan over  medium heat and
add the leeks and the remaining carrots, onions and  celery. Cover and
cook gently until vegetables are soft, about 5  minutes. Remove the
chicken from the liquid and place on a platter.  Strain the liquid
through a fine strainer into a large plastic  container and discard the
herbs, spices and the cooked soup  vegetables. Skim and discard any fat
from the surface of the broth.  Remove and discard chicken skin. Remove
the meat from the bones, dice  it and set aside. Place bones in an
airtight freezer container and  save for making stock. Immediately
prior to serving, transfer broth  to a pot and heat, covered, over high
heat. Heat chicken and  vegetables, covered, in 350F oven until hot.
Decorate each soup bowl  with some heated diced vegetables and chicken.
Pour the hot broth  into a pitcher or soup tureen and pour the soup
into the garnished  bowls at the table.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 27
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 3.8mg
Sodium: 893.6mg
Potassium: 106.4mg
Carbohydrates: 3.4g
Fiber: 1.1g
Sugar: 1.5g
Protein: <1g