Chicken and leek soup

We woke up today to a good covering of snow. With much excitement we all got ready for the school run, excitedly putting on snow boots, gloves, hats and coats and marched off into the white stuff. Brilliant fun.

I then proceeded with my morning tasks; butchers (sausages, bacon, an amzing single rib of beef), posting cards, plumbers merchants (don't ask...third trip this week, due to faulty heating system, ugh), and by the time I got back was pretty cold. A hearty soup would be required.

In my fridge was the leftovers from monday's roast chicken. A good stock made from it, and lots of meat. With other vegetables and a few herbs, the soup was made in no time, and was just the ticket. Perefct for a day like today.

Ingredients

1 onion cut in half and sliced thinly

1 large leek, washed and sliced

3 sticks of celery, sliced

3 carrots, cut into smallish chunks

1.5 litres of chicken stock

1/2 teaspoon dried thyme

1 bay leaf

leftover chicken

Sweat the onion in a little olive oil with salt and pepper until softened. Add the other vegetables and cook for a further 5 minutes. Add the stock and herbs and simmer for about 20 minutes with a lid on. Add the chicken and cook for a further 5 minutes. Check the seasoning and serve. This is a soup that 'warms your bones.'