1. Heat all ingredients except leeks to boiling in large stockpot or Dutch oven. 2. Reduce heat, cover and simmer 30 minutes. 3. Add leeks. 4. Bring back to a boil; reduce heat. 5. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. 6. Remove chicken from broth and cool slightly; remove chicken from bones and skin. 7. Skim fat from both and remove bay leaf. 8. Cut chicken into 1 inch pieces and return to broth. 9. Heat about 5 minutes; serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
