From: Fresh from the Farm Stand
- Heat oil in a large non-stick saucepan over medium heat. Cook leeks, onion and carrot until softened, stirring occasionally, about 10 minutes.
- Add chicken and broth; bring to a boil. Reduce heat and simmer, covered, until chicken is cooked through, about 20 minutes.
- Transfer chicken to a cutting board; cool slightly. Discard bones; dice chicken and return to soup.
- Stir in seasonings. Heat through, 2-3 minutes.