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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Good for when you are sick Ingredients:
4 carrots |
4 yukon gold potatoes |
1 roasted chicken from the store |
2 leeks |
2 boxes of chicken stock |
3 bay leaves |
2 cloves of garlic |
1 sweet potato (or sweet corn cut off the cob) |
salt and pepper to taste |
Directions:
1. First slice the leeks in thin rings, then place about an inch or two of water in the bottom of a tall pot. Bring the leeks to a boil and toss in the bay leaves and the garlic either in cloves or chopped - up to you, I also add a pinch of salt).
2. Cover and let boil rapidly while you are chopping everything else, It is fine for the leeks to disolve all te flavor is still there.
3. Next chop the carrots, potatoes, and sweet potato and add to the pot along with the two boxes of chicken stock. Cover and keep heat on high.
4. Then pull off all the chicken meat and toss that in too.
5. Cook on high until the veggies are to your liking.
6. (i hope you feel better!)
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