- 1 pound boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 4 cloves minced garlic
- 1/4 - 1 teaspoon salt, to taste
- 1 small onion, coarsely diced
- 2 large leeks
- 1/2 pound carrots, sliced
- 3 tablespoons flour
- 6 cups chicken stock
- 1 tablespoon parsley flakes
- 1 teaspoon cracked rosemary
- 1 tablespoon thyme
- Prepare the leeks by cutting off the roots and the very base of the stalk.
- Trim off the dark green top and pull off the tough outer leaves.
- Slice them lengthwise down the middle and rinse out any grit under running water.
- Once clean, chop as coarsely as you like.
- Rinse the chicken thighs and pat dry, then cut into bite-sized pieces.
- Heat the olive oil in a stock pot over medium heat.
- Add the chicken, garlic, salt and pepper and stir frequently until the chicken is browned and thoroughly cooked, about 10 minutes.
- Remove the chicken from the pot and set aside.
- Add a little more oil to the pot (if necessary).
- Add the onion, leeks and carrots and cook about 5 minutes, stirring often.
- Reduce heat to medium low, add the flour and stir to coat the veggies.
- Add the stock and stir while it heats and thickens.
- Add the chicken and simmer for 10 minutes so the flavors blend.
- Add the herbs and simmer another few minutes.
- Prior to serving, check the flavor once more and add salt, pepper and extra herbs to your liking.
- This is a great recipe for when you are short on time before Shabbat. It takes minutes to make thanks to ready-made chicken stock, and it’s incredibly fragrant. You can always use more chicken in this recipe if you like. I also added more carrots, and you can add you favorite additional vegetables too. I used 4 cups of low-sodium chicken stock and 2 cups of water instead of 6 cups of stock to reduce the sodium content of the soup.