- 4 ServingsServings
- 4 chicken leg quarters
- 4 cups chicken stock
- 1 cup beef stock
- 1 cup dry white wine
- 1 cup water
- 1 bay leaf
- 1 TBLS fresh thyme leaves
- 1/4 cup chopped parsley
- 3 cloves garlic, peeled and halved
- 1 1/2 tsps salt
- 1/2 tsp black pepper
- 8 baby red potatoes, halved
- 12 Brussels sprouts, trimmed and halved
- 4 stalks celery, cut in half
- 4 parsnips, peeled and halved
- 2 leeks, sliced thin
- 1/2 pound green beans, halved
- 1 baguette, cut into 1/2-inch slices
- Dijon mustard
- Sweet pickles
- Fresh horseradish
1 In large stockpot over medium-high heat, combine chicken stock, beef stock, white wine, water, bay leaf, thyme, parsley and garlic.
2 Season chicken legs with salt and pepper; add to pot. Add potatoes, Brussels sprouts, celery and parsnips.
3 Bring to a boil over high heat, cover and decrease heat to a gentle simmer. Cook until vegetables are almost tender, about 15 minutes.
4 Use tongs to gently move ingredients around. Continue to simmer, partially covered, until chicken is almost cooked through, about 5 minutes more.
5 Add green beans and leeks and continue cooking until chicken is completely cooked and vegetables are tender, about 7 minutes.
6 Dice chicken and vegetables on plate. Ladle over broth in soup bowls.
7 Serve hot, accompanied by mustard, pickles and horseradish.
8 To serve, ladle broth into soup bowls. Serve with slices of baguette.
Source: National Chicken Council