Left over Chicken Pieces or 1/2 lb Chicken Breast Fillets
6-8 cups homemade Chicken Broth (p.246)
1 White Onion, diced
2 Leeks, cleaned and sliced
3 large Carrots, cut on a thick slant
3 Celery Ribs, cut on a thick slant
Parsley, snipped (about 3 tbls)
4 stalks Green Onion, chopped
Opt. 1 cup sliced Mushrooms
1 tbl Ghee
1 tbl Olive Oil
Add broth to large pot and put on low heat.
Add carrots and celery. Bring to a boil and cook until veg is just fork-tender. Remove from heat.
Heat the fat in a skillet over med heat. Soften and brown onion, leeks and mushrooms.
Remove veg mix from the skillet, leaving fat, and add to broth.
Brown chicken on each side over med-high heat, about 3 minutes on each side. Remove from heat to cool slightly. Cut into chunks and add to broth.
Return soup to heat. Add parsley and green onion and bring to desired temp.
Note: Serve with Cheese Crisps! This soup freezes well.