Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat the oil in a large stock or soup pan. add all the vegetables and brown over a medium-high heat for 5 minutes stirring constantly. add the chicken to the pot and enough water to more than cover. add the bay leaf. add 6 leek. cover the pot and simmer gently for 1- 1 ½ hours or until the chicken is falling off the bone remove the chicken and reserve. continue cooking the broth for 20 minutes to intensify the flavour. season with salt and pepper. shred some of the reserved chicken meat and add to the finished soup. note: the reserved chicken can also be served as a separate course with boiled potatoes and other fresh vegetables.

Target recipe: heat all ingredients except leeks to boiling in large stockpot or dutch oven. reduce heat, cover and simmer 30 minutes. add leeks. bring back to a boil; reduce heat. cover and simmer until thickest pieces of chicken are done, about 15 minutes. remove chicken from broth and cool slightly; remove chicken from bones and skin. skim fat from both and remove bay leaf. cut chicken into 1 inch pieces and return to broth. heat about 5 minutes; serve.