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1. Place the chicken quarters in a pan with the stock and bouquet garni. Bring to the boil and simmer for 30 minutes


2. Discard the bouquet garni, remove the chicken and set aside.


3. Finely shred the leeks, add to the hot stock, season well and simmer for 5 minutes.


4. Dice the chicken, add to the soup and simmer for a further 10 minutes, until the leeks are tender. Serve sprinkled with parsley.