Soup/Chicken Leek

A: 1T olive oil
1# chicken thighs, cubed
5c garlic, minced
B: 1 onion, chopped
2 leeks, sliced
2-3 carrots, diced
2t black pepper, ground
C: 1T flour
1t rosemary, coarsely ground
2t thyme
D: 6C chicken stock
1. Brown (A) in heavy pot over medium heat, remove.
2. Saute (B) in pot until crisp-tender.
3. Add (C) and stir to coat, then add (D), bring to simmer, add reserved chicken.

Servings: 8

More options: Recipe Card, Ingredient list suitable for import to MyFitnessPal.

$Id: chicken_leek,v 1.2 2018/11/26 04:48:05 deaven Exp $