2 chicken quarters (thighs are better)
1 large yellow onion
4-5 cloves
4-carrots sliced thin
1/2 bunch of celery sliced thin
1 large or 2 small leeks rinsed well and sliced very thin
2 bay leaves
1 green chilli finely chopped
chilli flakes, salt & pepper to taste
2 cups whole milk
1/4 cup bread crumbs
Boil the chicken in about 1 liter of water and some salt, in a deep pot and set aside ( we will use the same pot and watery stock to cook the veggies). Quarter the onion. Heat some milk on medium and add the onion cloves and bay leaves. Simmer for a few minutes and set aside to infuse. Remove the chicken and shred it by hand and discard the bones. To the chicken stock add all the veggies, even the onion (chop it coarse) and bay leaves but not the cloves. Cover and cook on medium till the carrots are tender and add the chicken and a cup of water. Taste for saltiness.
Add the milk , crumbs and salt and pepper and chilli flakes and stir on medium heat for about 5 minutes for the soup to thicken.
This is a heavy soup, more of a meal than a side dish.
