Chicken Soup

  • 2 leeks, washed and sliced
  • 2 stalks celery, washed and chopped
  • 1 medium onion, chopped
  • 1 T. butter or margarine
  • 1 T. olive oil
  • 1 box (32 oz.) chicken broth
  • 6 chicken thighs, bone in
  • 2 sliced carrots
  • Salt and pepper, to taste
  • ½ tsp. Italian seasoning
  • 2 medium potatoes, peeled and cubed
  • 4 oz. sliced mushrooms
  • 1 c. frozen mixed veggies

In a Dutch oven, sauté leeks, celery and onion in butter and olive oil until onion is translucent, about three minutes. Add chicken broth, thighs, carrots and seasonings. Bring to a boil then simmer for one hour. Remove the chicken thighs and then remove the skin and de-bone. Return the bones to the pot. Cube the meat and set aside (throw the skin away, or give to the dog for a treat!)

Add potatoes, and mushrooms to the soup. Simmer until potatoes are done (45 minutes to one hr). Remove bones, add frozen vegetables and cubed chicken, let simmer for 15 minutes. (For a change try adding a can of stewed tomatoes.)

Serve with hot corn bread. Wonderful!

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