INGREDIENTS

2 Tbsp butter

1½ cups sliced leeks, white part only

2½ lb whole chicken, cut up

4 cups chicken broth

1 carrot, chopped

1 celery stalk, chopped

1 bay leaf

Salt and pepper

3 Tbsp chopped fresh basil leaves

3 Tbsp chopped fresh dill

3 Tbsp chopped fresh chives

Preparation:  Serves 7

Melt butter in Dutch oven and add leeks. Cook until leeks are soft. Add chicken, broth, carrot, celery, bay leaf, salt and pepper. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 30 to 45 minutes.

Remove chicken from liquid; cool chicken slightly.  Remove meat from bones and skin, and cut chicken meat into 1-inch pieces.

Skim fat from liquid; remove bay leaf. Add chicken, basil, dill and chives to liquid and heat until hot, about 5 minutes.