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Submitted by: Alice Hardin from Antioch, CA
Originally shared on the web 08/16/2022

2 t. olive oil
2 leeks, white and light green parts thinly sliced
1 onion, chopped
1 carrot, peeled and thinly sliced
2 skinless chicken thighs
3 c. reduced-sodium chicken broth
1 T. fresh parsley, chopped
1/2 t. salt
1/4 t. pepper

Heat oil in a large non-stick saucepan over medium heat. Cook leeks, onion and carrot until softened, stirring occasionally, about 10 minutes. Add chicken and broth; bring to a boil. Reduce heat and simmer, covered, until chicken is cooked through, about 20 minutes. Transfer chicken to a cutting board; cool slightly. Discard bones; dice chicken and return to soup. Stir in seasonings. Heat through, 2 to 3 minutes. Makes 4 servings.