Chicken-And-Vegetable Soup
| Yield: | 8 Servings |
| Categories: | Soups, Poultry |
| 2 | Boiling chickens, 4 lbs ea. cut in quarters | |
| 10 | c | Cold water |
| 4 | md | Carrots; thinly sliced |
| 2 | md | Yellow onions peeled, finely diced |
| 1 | sm | Head celery; thinly sliced |
| 2 | lg | Leeks; green tops and white bottoms separated |
| 1/2 | tb | Whole black peppercorns |
| 6 | Bay leaves | |
| 4 | Sprigs fresh thyme; -=OR=- | |
| 1 1/2 | ts | -Fresh thyme leaves, -=OR=- |
| 1/2 | ts | -Dried thyme |
| 1 | tb | Salt |
| 1 | tb | Unsalted butter |
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