- Slice white and light green parts of 1 of the leeks into 1-inch (2.5 cm) pieces; place in large saucepan. Add chicken, stock, onion, bay leaf, thyme and peppercorns; bring to boil. Reduce heat, cover and simmer for 30 to 40 minutes. Remove chicken pieces. Strain liquid and discard vegetables and seasonings. Return broth to pot.
- Slice white part only of remaining leeks; add to broth along with carrots. Return to boil; reduce heat, cover and simmer for 15 to 20 minutes or until carrots are tender. De-bone chicken thighs and cut into bite-size pieces. Add to soup and heat through. Season to taste with salt and pepper.
This recipe is courtesy of <a href="http://www.foodland.gov.on.ca/english/" target="_blank">Foodland Ontario</a>.