This is a family favorite! I found it at LocalFoods.com. I always make a double batch each time I make it because it goes fast! It might look like it takes a long time to make, but really it is mostly simmering time, so you can be doing other things in the house. The flavor you get with this soup is amazing!
First, you will put your whole chicken into a large soup pot and cover with 12 cups of cool water. Turn to high heat to bring to a boil. Put the chicken in a large soup pot and cover with 12 cups of cool water. Bring to a boil. While waiting for the water to boil, cut off the dark green sections of the leeks, rinse them thoroughly, and add them to the pot with the whole chicken (set the white and light green parts aside for the moment). Add the peppercorns and salt. After everything in the pot comes to a boil, reduce the heat to maintain a steady simmer until the chicken is cooked through, about 40 minutes.
Remove chicken from the pot and let it sit until cool enough to handle.(This is important! It is very hot!) When you can handle the chicken, remove and discard the skin. Pull the meat from the bones, shredding it as you go. I use forks but you can also use the mixing attachment on your Kitchen Aid to shred the chicken. You should have about 4 cups (or a bit more) of cooked chicken, set it aside.
Return the bones to the pot and continue to simmer for about an hour.
Meanwhile, cut off and discard the root ends of the the white and light green parts of the leek in half lengthwise and then finely slice them. Rinse them, if needed, and set aside.
Strain the broth, rinse the pot, and return the strained broth to the pot. Having another LARGE pot to strain the broth into is great to have for this to make sure you get all the bones out of the pot.
Add the rice or noodles (I did egg noodles and a side portion of regular noodles with broth for my son who has an egg allergy), shredded chicken meat, and reserved leek whites and bring the broth to a boil. Reduce the heat to maintain a simmer, and cook until the rice or noodles are tender.
Serve soup hot, garnished with herbs if you like. Enjoy!
- 1 chicken (about 4 pounds)
- 4 small leeks
- 10 black peppercorns (I just ground some pepper in there)
- 1 Tablespoon fine sea salt, plus more to taste
- 1 cup rice or ¾ pound noodles
- Fresh dill, chervil, or parsley for garnish (optional)
- Put the chicken in a large soup pot and cover with 12 cups of cool water. Bring to a boil.
- Meanwhile, cut off the dark green sections of the leek, rinse them thoroughly, and add them to the pot with the chicken (set the white and light green parts aside for the moment). Add the peppercorns and salt. After everything in the pot comes to a boil, reduce the heat to maintain a steady simmer until the chicken is cooked through, about 40 minutes.
- Remove chicken from the pot and let it sit until cool enough to handle.(This is important! It is very hot!) When you can handle the chicken, remove and discard the skin. Pull the meat from the bones, shredding it as you go. I use forks but you can also use the mixing attachment on your Kitchen Aid to shred the chicken. You should have about 4 cups (or a bit more) of cooked chicken, set it aside.
- Return the bones to the pot and continue to simmer for about an hour.
- Meanwhile, cut off and discard the root ends of the the white and light green parts of the leek in half lengthwise and then finely slice them. Rinse them, if needed, and set aside.
- Strain the broth, rinse the pot, and return the strained broth to the pot.
- Add the rice or noodles (I did egg noodles and a side portion of regular noodles for my son who has an egg allergy), shredded chicken meat, and reserved leek whites and bring the broth to a boil. Reduce the heat to maintain a simmer, and cook until the rice or noodles are tender.
- Serve soup hot, garnished with herbs if you like.
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