Chicken Leek Soup

6 boneless skinless chicken thighs

6 leeks

6 large carrots

1 large yellow onion

2 32oz boxes of low sodium chicken broth

olive oil

flour

6 or 8 cloves of garlic

fresh rosemary

fresh thyme

fresh parsley

salt and pepper to taste

Directions

Heat up some olive oil in your large stock pot and toss the chicken thighs in when it's hot. Sprinkle flower over them, add oil when necessary, turn and sprinkle more flower over them ... keep doing that till the meat is mostly cooked and you've got some crispies both on the chicken and in the pot.
Remove the chicken and set to the side. It's ok if the chicken is not cooked all the way since it will finish while you're cooking the soup later, just be sure not to overcook it.
Chop this into bite sized chunks as soon as you get a chance.

While the chicken is cooking you can chop the carrots and leeks as coarsely as you think fits on your soup spoon. Chop up the onion, garlic, rosemary, thyme and parsley too.
When the chicken is done, add a little more oil to the pot and toss in the carrots. Let those cook, stirring often, for a minute or two and then add the leeks, onions and garlic then let all that cook for another minute or two. No need to finish these off either since they'll cook more in the soupl and you'll want crunchy veggies.

Sprinkle some more flower over the veggies while they are still cooking and let that soak up any extra oil you may have added then toss in all remaining ingredients. Get the chicken stock boiling or close and reduce the heat so it can simmer and blend the flavors together.

We served this with Spicy Peas and sourdough toast.

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