• 3 large bone-in chicken breasts, skin removed
• 3 bone-in chicken thighs, skin removed
• 3 leeks - cleaned, see below, green & white part separated
• 2 stalks of celery, cut in half
• 1 inch piece fresh ginger
• 4 garlic cloves, peeled -divided
• 2 cups peeled, sliced carrots -divided
• 1 sprig fresh oregano or 1 tablespoon dried
• 8 cups chicken stock
• 8 cups water
• vegetables for the soup
• 1 teaspoon olive oil
• 1 jalapeno chili, seeded & minced
• 3 medium plum tomatoes, seeded and chopped
• 1 1/2 pounds small new red potatoes, diced
• 1 head bok choy, washed - green & white part separated

In a large stockpot, place chicken, the dark green leaves from the leeks, celery, ginger, 2 garlic cloves, 1 cup sliced carrots, oregano and the white part of the bok choy. Add the chicken stock and water and place on high heat. When boiling, reduce heat to medium low, cover and simmer for 1-hour.

Remove chicken to cool and strain broth through a colander into a large bowl discarding the solids. Strain any fat from the broth and wipe out the pot.

Mince the remaining garlic and thinly slice the leeks. Add the oil to the stockpot along with the garlic and jalapeño. Sauté over medium heat for a couple of minutes and add the leeks. Sauté for 5 minutes. Increase heat to high and add the broth, potatoes and remaining carrots. Bring to a simmer and cook about 15 minutes.

Meanwhile, remove the chicken meat from the bones and tear into bite size pieces. Chop the boy choy into 1/2-inch pieces. Add the chicken to the pot along with the tomatoes and bok choy. Add salt and pepper to taste, simmer until nice and hot and bok choy is tender.

by Pak101.com (few years ago!) / 890 views