Leeky Chicken Soup

Directions

1. Cut the leeks in half lengthwise, then chop them into 1/4" slices. Roughly chop the onion.
2. Cut the carrots into 1/2" coins.
3. Season the skin side of the chicken with a pinch of salt and pepper.
4. Heat 2 tablespoons olive oil in a large pot and add the chicken thighs, skin side down. Once they're in the pot, season the reverse side (that way you don’t have to touch the chicken a lot).
5. Cook the chicken for 3 minutes on each side, until the skin is golden.
6. Remove the chicken from the pot and add the leeks, onion, and carrots to the pot, stirring occasionally.
7. Roughly chop the garlic.
8. Cook the vegetables until the onions begin to caramelize, about 10 minutes. Add the garlic to the pot.
9. Stir in the salt, oregano, and garlic powder.
10. Pour in the vegetable broth and water and stir to combine.
11. Return the chicken to the pot. Cover and bring to a boil, then lower the heat. Simmer for one hour.
12. Remove the chicken thighs from the soup and shred the chicken. Return it to the pot.
13. Add the cooked rice if desired and cook for another 20 minutes or so over low heat.
14. At the end of cooking, squeeze the lemon into the pot and grate 2 garlic cloves with a microplane directly into the soup. Adjust seasonings to taste.
15. Garnish with dill and chives or any other herbs you have and love.