Home-style chicken soup
2 medium, trimmed to white and light-green parts, cleaned, and thinly sliced
1 medium, thinly sliced
1 medium, finely chopped
Uncooked boneless skinless chicken thigh(s)
½ pound(s), or skinned and trimmed of all visible fat
Reduced-sodium chicken broth
1 Tbsp, fresh, chopped
¼ tsp, freshly ground
- Heat the oil in a large nonstick saucepan over medium heat. Add the leeks, carrot, and onion; cook, stirring occasionally, until softened, about 10 minutes. Add the chicken and broth; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 minutes.
- Transfer the chicken to a cutting board and let cool slightly. Remove the chicken from the bones and chop; return the chicken to the soup. Add the parsley, salt, and pepper. Simmer until the chicken is heated through, 2–3 minutes. Yields about 1 cup per serving.