1 4 lb chicken
water to cover
1 large onion, chopped
7 leeks, cleaned and sliced
2 stalks celery, sliced
1 lb potatoes, peeled and diced
2-3 sprigs fresh thyme
2 TBSP fresh parsley
salt and pepper to taste
1. In a large pot or Dutch oven, place the chicken, along with a tsp each salt and pepper, and 1 sprig of thyme. Add enough water to cover. Bring to a boil, reduce to a simmer, and cook for one hour. Skim fat from the surface of the broth.
2. Remove chicken, discard skin and bones. Chop meat into bite size pieces and set aside.
3. Add leeks, potatoes, celery and thyme to the pot. Bring back to a a boil, reduce to a simmer, and cook for about 30 minutes or until vegetables are tender. Return chicken to the broth and heat through. Sprinkle with parsley and serve.