Chunky Chicken and Vegetable Soup (A QCQ original)

Start by cleaning leeks.  I slice them first and then soak them in a bowl of water.  

Chopped carrots, celery, parsnips and garlic.

Drain the leeks.

Saute some garlic in a dutch oven.

Add leeks.

Then celery.

Then carrots.

Cook until soft.

Add salt and pepper.

Add a can of diced tomatoes.

Add chicken broth.

Add parsnips.

Bring to a boil.

I then chopped some chicken breast into bite size chunks and added them into the soup while it was boiling.  I simmered for about 20 minutes.

I added some cannellini beans and then let simmer for an additional 20 minutes.  

Ingredients:

4 cloves garlic, minced

1 cup leeks, sliced

1 1/4 cups celery, chopped

1 1/4 cups carrots, chopped

1 cup parsnips, chopped

3-4 sprigs fresh thyme

1 - 14.5 oz can diced tomatoes

3 - 14.5 oz cans chicken broth

1 - 14.5 oz can cannellini beans

1 1b. chicken breast, cut into bite size pieces.

1 tsp. Umami paste (optional)

1 bay leaf

Directions:

Heat a little olive oil in a dutch oven or stock pot.  Add garlic and cook until fragrant.  Add leeks and cook about 2 minutes more.  Add celery and carrots and cook until vegetables are starting to get soft (about 8 minutes).  While veggies are cooking, strip the thyme leaves from the sprigs and mix into the veggies.  Add some salt and pepper as well.  Add the can of diced tomatoes and stir.  Add chicken broth, parsnips and bay leaf.  Bring soup to a boil.  

While the soup is coming to a boil, cut chicken breasts into bit size pieces.  Add into soup once it's boiling.  Simmer for about 20 minutes.  Add cannellini beans and umami paste.  Simmer for 20 more minutes.  Chicken should be cooked through and vegetables should be tender.  Season with salt and pepper to taste.  

This recipe should make about 8 - 1 cup portions.