How to make it

  • place the chicken thighs in a saucepan just big enough, so they fit snugly
  • add the chopped onions, celery, carrots and bay leaf
  • add the water and bring to the boil. reduce heat and simmer gently for 1 hour
  • melt the butter in a frying pan, add the leeks and gently fry for 10 minutes.
  • remove the chicken thighs from the pan and strip the meat from the bones.
  • place the chicken back in saucepan, add seasoning at this stage.
  • add leeks to saucepan and simmer for 10-15 minutes more.
  • serves 8 as a starter, but hearty enough to serve 4 as a main meal.

Reviews & Comments 5

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  • moonlightprincess21 8 years ago
    I added chicken broth instead of water and mine turned out great :D maybe you guys should try it
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    " It was good "
    ellierentoul ate it and said...
    Just made it for dinner and it's great - I have also added some dried porcini mushrooms + potatoes. We loved the healthy, 'clean' feel of the soup and would make it again.
    Ellie from Brisbane, Australia
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  • fuzzeekittee 8 years ago
    Yuck! I ended up throwing it all out after it sat in the refrigerator a week. My husband I just couldn't force ourselves to eat another bite. I had to add so much salt and finally bouillon it defeated the purpose of making nutritious homemade soup. It needed parsley and other herbs to help it. Not only did I waste money, but a lot of time, picking off the chicken etc. HUGE Disappointment!
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  • forwardp5 9 years ago
    This is delicious!
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  • irishbarry 9 years ago
    Yep looks nice my kinda food not too many flavours overpowering each other Yum Yum
    Was this review helpful? Yes Flag

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