Sometimes, all it takes is some chicken soup made with love to make it easier for us to breathe. This recipe was so simple!
Boil greens of two leeks, one whole onion quartered, 3 carrots cut in chunks, a handful of cilantro, 4 celery stalks, 5 cloves of garlic, a dash of kosher salt and a handful of peppercorns, and three chicken breasts in a 10 quart pot for 30 minutes.
Drain stock, put chicken aside to cool and toss cooked veggies…but our dogs did love the cooked carrots.
Dice 3 more stalks of celery, 3 large carrots, the bottom portions of two leeks, 12 mushrooms and sautee in butter/olive oil. Add these veggies to 8 cups of stock and shred two of the chicken breasts. Heat through and serve.
You have enough stock and chicken left over to freeze and use for another small chicken soup recipe in a pinch for a sick co-worker.