Ingredients:
1 (3.5 pound) whole chicken
3 quarts low sodium chicken broth
6 carrots, peeled
3 stalks celery, ends trimmed
3 medium sweet onions, peeled
8 black peppercorns
1 clove garlic, crushed
10 sprigs parsley
8 sprigs thyme
1 large bay leaf
2 tablespoons unsalted butter
4 leeks, root ends and most of the green tops removed
1 teaspoon salt
1 teaspoon fresh ground pepper
.25 cup Sriracha hot sauce
First you have to make the stock.
In a large pot over medium heat, add the whole chicken and broth, 2 carrots, 2 stalks celery, and 1 onion. Next add in the peppercorns, garlic, 2 sprigs of parsley, 4 sprigs of thyme, bay leaf and enough water to just cover the chicken. Bring to a boil, reduce heat and let simmer about 1.25 hours or until the chicken is tender. Remove the chicken and place into a bowl. Strain the broth into a large clean bowl and discard the veggies.
Next your ready to make your soup.
Slice the remaining carrots, celery, onions and leeks into 1/4 inch pieces. Remove and discard the skin, fat and bones from the chicken; shred the pieces into bite size. Chop the remaining parsley leaves. Melt the butter in a large dutch oven ( I use the same pot as the broth), add the vegetables and cook until the onions are translucent. Add the chicken, broth, Sriracha, salt and pepper. Simmer the soup until the vegetables are tender, about 1 hour. Stir in the remaining parsley and thyme. Serve HOT & enjoy!!!
