In a large stockpot, melt the cooking fat over a medium heat, and gently cook the onion, garlic, leek, and chicken for about 5 minutes, or until the onion is nice and tender.
Add the rest of the vegetables, bay leaves, thyme sprigs, and parsley, and cover it all with the 6 to 8 cups of chicken broth.
Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
Season to taste with sea salt and freshly ground black pepper.
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