1 onion, chopped
2 celery sticks, chopped
2 carrots, chopped
2 leeks, chopped
50ml olive oil
4 chicken pieces, thigh or drumsticks
250ml (1 cup) white wine
1 litre (4 cups) water
bunch of fresh rosemary, thyme and parsley
salt and freshly ground black pepper, to taste
100ml of fresh cream, optional
1 loaf of rustic bread, cut into chunky pieces
Method: Heat the oil in a pot and sauté the onion, celery, carrots and leeks until the onion turns translucent. Add the chicken pieces, wine and water and bring to the boil. Add the herbs and season. Slowly boil until the chicken is cooked. Once the chicken is cooked, remove the pieces and strip the flesh. Add the flesh back into the pot and stir to combine. Serve the soup, with a dash of cream and the bread.
via Caxton Magazines.