Curried chicken soup


2 leeks, thinly sliced

2 celery branches, sliced

2 tbsp butter

3 carrots, sliced

1 bay leaf and 7 or 8 thyme dried stems, tied together (bouquet garni)

2 tsp curry powder

2 quarts of chicken stock or water

Salt and pepper

3 chicken breasts, skin and bones removed

4 potatoes, cut into chunks


Cook the leeks and celery in the butter until soft. Add the carrots, bouquet garni, curry powder, stock or water, salt, pepper and simmer for 15 minutes. Add the chicken breasts for 15 minutes, remove, cut into chunks and return to pot along with the potatoes. Bring to a boil and simmer for about 15 minutes more. Serve with slices of good country bread, slathered with amazing butter. Grated cheese on top is also good.