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