Chicken Soup with Vegetables

Cut the carrot and celery into large pieces. Peel the potato and cut it into large cubes.

Place the chicken, carrot, celery, potato, and thyme in a large pot and pour in 3 liters of water or enough to cover the chicken.

Cook over medium heat for 1.5 hours or until the chicken is fully cooked.

Slice the white part of the leek into thin half-rings.

Remove the chicken from the pot and strain the broth. Set the vegetables aside for later.

Put the broth back on high heat and let it reduce for 15 minutes until about 2 liters remain.

Meanwhile, shred the cooked chicken into pieces, removing the bones. Once the broth reduces, return the vegetables to the pot along with peas, leeks, and chicken. Cook on low heat for another 5 minutes, then remove the thyme sprigs.

Serve in warm plates, sprinkled with chopped parsley.