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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Ingredients:
1 bay leaf |
5 black peppercorns |
1 head(s) cabbage, cut into small wedges |
6 carrots, peeled |
4 stalk(s) celery |
1 whole(s) chicken |
1 can(s) chicken broth, low sodium |
1 teaspoon(s) fresh-ground pepper |
1 clove(s) garlic, crushed |
4 leeks, tops and root ends removed |
1 can(s) low-sodium chicken broth |
3 onions, peeled |
10 sprig(s) parsley |
1 teaspoon(s) salt |
2 sprig(s) thyme |
2 tablespoon(s) unsalted butter |
Directions:
1. 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 hours - skimming the surface periodically. 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.
2. Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, cabbage, and leeks 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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