Ingredients
1½ pound chicken breasts, boneless skinless
8 cup chicken broth, divided, or chicken stock
3 leeks, halved and sliced into ⅛-inch thick half rounds, white and light green parts
3 carrots, sliced ⅛-inch thick
3 ribs celery, sliced ⅛-inch thick
1½ pound yukon gold potatoes, ½-inch (no need to peel), diced small
2 tsp dried thyme leaves
½ cup half and half
kosher salt
freshly ground black pepper
fresh parsley , finely chopped, for garnish, optional
Preparation
Place the chicken breasts in a large soup pot or Dutch oven (5-½ to 7-quart). Add broth to cover chicken by 1-inch (add water if needed) and bring to a boil over medium-high heat; reduce heat and simmer 15 minutes. Transfer chicken to plate and let cool slightly. When cool enough to handle, shred into bite size pieces.
Meanwhile, add leeks, carrots, celery, potato, and thyme to broth and bring to boil; reduce heat and simmer 10 minutes, or until vegetables are tender.
Add cooked chicken and half and half and season to taste with salt and freshly ground black pepper; cook and stir until heated through. Ladle into soup bowls and serve.
