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Chicken-and-vegetable Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN-AND-VEGETABLE SOUP
 Categories: Soups, Poultry
      Yield: 8 Servings
 
      2    Boiling chickens, 4 lbs ea.
           - cut in quarters
     10 c  Cold water
      4 md Carrots; thinly sliced
      2 md Yellow onions
           - peeled, finely diced
      1 sm Head celery; thinly sliced
      2 lg Leeks; green tops and white
           - bottoms separated
    1/2 tb Whole black peppercorns
      6    Bay leaves
      4    Sprigs fresh thyme; -=OR=-
  1 1/2 ts -Fresh thyme leaves, -=OR=-
    1/2 ts -Dried thyme
      1 tb Salt
      1 tb Unsalted butter
 
  COMBINE CHICKENS AND WATER in a 5-quart stockpot. Cover, bring to a
  boil over high heat. Reduce heat to low and skim off the scum that
  accumulates on the surface. Remove chicken breast quarters and set
  aside. Add 2 cups carrots, 1 cup onions, 2 cups celery, green leek
  tops, peppercorns, bay leaves, thyme and salt. Cover and simmer for
  45 minutes. Remove cover, replace the chicken breasts and continue to
  cook for another 25 minutes. Meanwhile, slice the white parts of
  leeks into 1/4-inch rounds and wash well to remove any sand. You
  should have about 1 cup. Melt the butter in a medium saucepan over
  medium heat and add the leeks and the remaining carrots, onions and
  celery. Cover and cook gently until vegetables are soft, about 5
  minutes. Remove the chicken from the liquid and place on a platter.
  Strain the liquid through a fine strainer into a large plastic
  container and discard the herbs, spices and the cooked soup
  vegetables. Skim and discard any fat from the surface of the broth.
  Remove and discard chicken skin. Remove the meat from the bones, dice
  it and set aside. Place bones in an airtight freezer container and
  save for making stock. Immediately prior to serving, transfer broth
  to a pot and heat, covered, over high heat. Heat chicken and
  vegetables, covered, in 350F oven until hot. Decorate each soup bowl
  with some heated diced vegetables and chicken. Pour the hot broth
  into a pitcher or soup tureen and pour the soup into the garnished
  bowls at the table.
 
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